Prior to consuming this dinner-served-cold dish, toss the peppers and the cold grilled chicken together, then put the juices left over from marinading the peppers all over the chicken to dampen, taste, and glaze it.

Active ingredients

• Grease (for grill)
• 8 red, orange, and/or yellow bell peppers
• 3 Tablespoon. hot smoked Spanish paprika
• 3 Tablespoon. kosher salt
• 3 Tablespoon. newly ground black pepper
• 7 – 8 pound. skin-on, bone-in chicken drumsticks, thighs, and/or breasts
• Master Veggie Marinade
• 1/4 cup oregano leaves
• Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

Preparation

• Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter staying coals over the opposite; for a gas grill, set one burner to high heat and the staying burners to medium-low heat). Tidy and gently oil grate. Grill peppers over most popular part of grill, turning periodically, up until skins are blackened and blistered all over, 15 – 20 minutes. Transfer to a big bowl, cover with cling wrap, and let cool.

• While the bell peppers cool, blend paprika, salt, and black pepper in a big bowl, then toss chicken pieces in spice mix to coat. Organize chicken pieces, skin side down, over most popular part of grill and grill, turning midway through, up until gently charred, 5 – 10 minutes. Move chicken to cooler part of grill, cover with cover, and continue to grill, turning numerous times (keep covered), till an instant-read thermometer placed into the thickest part signs up 160 ° for breasts and 155 ° for drumsticks and thighs, 15 – 25 minutes longer (the chicken temperature level will increase about 5 ° as it rests). Transfer chicken pieces to a rimmed baking sheet as they are done (smaller sized pieces will go quicker) and let cool.

• Get rid of skins and seeds from bell peppers; dispose of. Tear flesh into about 2″- large strips. Toss in a tidy big bowl with Master Veggie Marinade and oregano and let sit at space temperature level a minimum of 1 hour.

• Toss chicken and marinaded bell peppers (minus juices in bowl) together on a plate. Put juices over chicken. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde together with.

• Do Ahead: Chicken can be grilled and bell peppers can be marinaded 1 day ahead. Cover and chill independently. About 1 hour prior to serving, eliminate chicken and bell peppers from the refrigerator and let sit at space temperature level to heat up a bit.