Grilled Garlic and Paprika Chicken with Romesco Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in smoky paprika and garlic, served with a rich roasted red pepper Romesco sauce. This spanish ready in about 30 minutes pairs bone-in chicken thighs, smoked paprika, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve grilled chicken thighs hot, spooning generous amounts of Romesco sauce over the top.

Frequently asked questions

How long does Grilled Garlic and Paprika Chicken with Romesco Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Garlic and Paprika Chicken with Romesco Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Grilled Garlic and Paprika Chicken with Romesco Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Garlic and Paprika Chicken with Romesco Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Garlic and Paprika Chicken with Romesco Sauce?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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