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Super Spicy Grilled Chicken with Colorful Mini Peppers

Super Spicy Grilled Chicken with Colorful Peppers

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 chickens (with skin) 1x
  • Category: Poultry
  • Method: Grilling
  • Diet: Kosher

Description

This recipe combines two of my greatest loves (besides Dear Husband!): grilling and spicy food!  Be warned…this chicken is really spicy.  Super spicy!  SO delicious!!!


Ingredients

Scale
  • 2 whole chickens, cut into eighths, skin removed if desired
  • 2 pounds mini colorful peppers
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1 teaspoon thyme
  • Lime wedges and avocado for garnish


Instructions

  1. Turn grill onto high heat.
  2. Combine all the spices into a bowl.
  3. Set aside.
  4. Coat chicken with olive oil, then rub the oil into the chicken to completely coat.
  5. Sprinkle spices over chicken and rub in to evenly coat.   Add the peppers to the chicken and toss to coat with the spices.
  6. Place the chicken on the grill, leaving space between the pieces, then set the peppers on the grill.
  7. Grill the peppers for around 4-5 minutes on each side, then remove to a serving platter.
  8. Turn the grill down to medium heat, and let the chicken cook, covered, for 10-15 minutes (or more depending upon your grill), until the chicken can be easily flipped.
  9. Cook covered for an additional 20-30 minutes (or more depending upon your grill) until the pieces register 165Β° F using a meat thermometer.
  10. You may need to remove the smaller pieces before the larger ones – they cook more quickly.
  11. Serve hot garnished with lime wedges and avocado.


Notes

This recipe is for Super Spicy Grilled Chicken. For β€œFire Breathing Dragon Hot” Grilled Chicken (my favorite!) double the spices but keep the amount of chicken the same.

Always use fresh spices. Old spices loose their kick and won’t give you the heat you need for this recipe.

After coating the chicken with the oil and spices and placing the chicken on the grill, you can reserve the remaining oil in the bowl to brush on the chicken while grilling for added flavor.

I recommend making the Fire Roasted Mexican Rice as a side.  It’s pretty and really compliments the chicken and peppers.

Nutrition

  • Serving Size: 1 chicken quarter
  • Calories: 196
  • Sugar: 0.2 g
  • Sodium: 356.2 mg
  • Fat: 11.1 g
  • Saturated Fat: 2.3 g
  • Carbohydrates: 1.7 g
  • Fiber: 0.6 g
  • Protein: 21.7 g
  • Cholesterol: 64.1 mg
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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