Grilled Spanish Chicken with Romesco Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy grilled chicken marinated in Spanish spices, served with a nutty, smoky Romesco sauce made from roasted red peppers and almonds. This Spanish recipe, ready in about 55 minutes, pairs bone-in chicken thighs, skin-on, olive oil, and smoked paprika for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 4, 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.

Ingredients

• 4 pieces bone-in chicken thighs, skin-on
• 3 tbsp olive oil
• 1 1/2 tsp smoked paprika
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup roasted red peppers
• 1/4 cup toasted almonds, chopped
• 2 tbsp sherry vinegar
• 1 medium tomato, roasted and peeled
• 1/2 tsp smoked paprika (for sauce)
• 1/4 cup olive oil (for sauce)
• 1/2 tsp salt (for sauce)

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Instructions

1. Step 1: In a bowl, combine 3 tbsp olive oil, 1 1/2 tsp smoked paprika, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Rub this marinade all over 4 bone-in, skin-on chicken thighs and let rest for 30 minutes at room temperature.
2. Step 2: Meanwhile, prepare the Romesco sauce by blending 1 cup roasted red peppers, 1/4 cup toasted chopped almonds, 2 tbsp sherry vinegar, 1 medium roasted peeled tomato, 1/2 tsp smoked paprika, 1/4 cup olive oil, and 1/2 tsp salt in a food processor until smooth but slightly textured.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Place the chicken thighs skin side down and grill for 6-7 minutes until the skin is crisp and charred at the edges.
4. Step 4: Flip the chicken and grill for another 6-8 minutes until the internal temperature reaches 165°F and juices run clear.
5. Step 5: Remove chicken from the grill and let rest for 5 minutes.
6. Step 6: Serve each chicken thigh topped with 3-4 tbsp of Romesco sauce and garnish with fresh herbs if desired.