Grilled Garlic and Paprika Chicken with Romesco Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken marinated in smoky paprika and garlic, served with a rich roasted red pepper Romesco sauce. This Spanish recipe, ready in about 30 minutes, pairs bone-in chicken thighs, smoked paprika, and minced garlic cloves for a weeknight-friendly dinner. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Spanish cuisine 400 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 tbsp smoked paprika
4 minced garlic cloves
3 tbsp extra virgin olive oil
1 1/2 tsp salt
1 tsp black pepper
2 large roasted red peppers, drained
1/4 cup toasted almonds
1 medium tomato, chopped
1 tbsp sherry vinegar
1/2 tsp smoked paprika (for sauce)
1/4 cup water

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Instructions

Step 1: In a large bowl, combine 2 tbsp smoked paprika, 4 minced garlic cloves, 3 tbsp extra virgin olive oil, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat thoroughly. Marinate for at least 1 hour or overnight in the refrigerator.
Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 6-7 minutes per side, until internal temperature reaches 165°F and skin is crisp and charred in spots.
Step 3: Meanwhile, prepare Romesco sauce by blending 2 large drained roasted red peppers, 1/4 cup toasted almonds, 1 medium chopped tomato, 1 tbsp sherry vinegar, 1/2 tsp smoked paprika, and 1/4 cup water in a food processor until smooth and creamy.
Step 4: Serve grilled chicken thighs hot, spooning generous amounts of Romesco sauce over the top.