Grilled Spanish Chicken with Romesco Sauce

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

Juicy grilled chicken marinated in Spanish spices, served with a nutty, smoky Romesco sauce made from roasted red peppers and almonds. This spanish ready in about 55 minutes pairs bone-in chicken thighs, skin-on, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 40 min Cook: 15 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Spanish Chicken with Romesco Sauce take to make?

Total time is about 55 minutes (40 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 Spanish 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 olive oil from drying out.

Can I substitute ingredients in Grilled Spanish 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 Spanish Chicken with Romesco Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spanish 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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