Best 3 Grilled Spanish Chicken Supper Recipes

Grilled Spanish chicken supper is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The chicken is marinated in a mixture of Spanish spices, then grilled until cooked through. It's served with a variety of sides, including roasted potatoes, grilled vegetables, and a refreshing salad.

This grilled Spanish chicken supper is a complete meal that's packed with flavor. The chicken is juicy and tender, and the marinade gives it a delicious smoky flavor. The roasted potatoes and grilled vegetables are the perfect accompaniments, and the salad adds a refreshing touch.

This recipe is easy to follow, and it's a great way to enjoy a delicious and healthy meal. The chicken can be marinated ahead of time, making it a great option for busy weeknights.

In addition to the main recipe for grilled Spanish chicken supper, the article also includes recipes for roasted potatoes, grilled vegetables, and a refreshing salad. These recipes are all easy to make and can be tailored to your own taste.

With its flavorful marinade, tender chicken, and variety of sides, this grilled Spanish chicken supper is sure to be a hit with your family and friends.

Here are our top 3 tried and tested recipes!

SPANISH GRILLED CHICKEN BREASTS

Spanish Grilled Chicken Breasts image

This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.

Provided by PanNan

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/4 cup fresh tarragon, chopped
2 tablespoons sherry wine vinegar
1 orange, zest only
1 lemon, zest only
2 teaspoons kosher salt
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon hot paprika (or smoked paprika)
1/2 teaspoon black pepper, freshly grated
4 boneless chicken breast halves, about 6 oz each (with skin)

Steps:

To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

Nutrition Facts : Calories 349.1, Fat 21.6, SaturatedFat 4.1, Cholesterol 82.3, Sodium 945.6, Carbohydrate 8.3, Fiber 1.7, Sugar 3.5, Protein 30.9

GRILLED CHICKEN AND CHORIZO WITH SPANISH-STYLE MARINADE

Grilled Chicken and Chorizo with Spanish-Style Marinade image

The star ingredient in this intensely flavored marinade is pimenton, smoked Spanish paprika. Look for it in specialty food stores or order from The Spanish Table (206-682-2827 or tablespan.com); regular paprika will not give you the same flavor. Dark meat chicken is the best for grilling, but if you prefer breasts, cook them for 10 minutes less. Serve chicken and sausages with Paella Rice Salad and grilled bread slices rubbed with a garlic clove and a cut tomato.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1/4 cup sherry wine vinegar
2 garlic cloves, pressed
1 tablespoon kosher salt
2 teaspoons dried oregano
1/2 teaspoon pimenton
Freshly ground pepper
1/4 cup olive oil
4 chicken thighs
4 chicken legs
1 pound Spanish-style chorizo sausages
Paella Rice Salad, recipe follows
3 cups water
1 teaspoon kosher salt
Large pinch saffron threads
1 1/2 cups arborio rice or short-grain white rice
1/2 cup sherry wine vinegar
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1 cup fresh or frozen peas, cooked and cooled
2 red bell peppers, diced
1/2 cup packed fresh Italian parsley leaves, chopped
1 tablespoon dried oregano

Steps:

In a measuring cup, whisk together vinegar, garlic, salt, oregano, pimenton, and pepper to taste. Add olive oil and whisk until blended. Place chicken in a large re-sealable plastic bag and pour in the vinegar mixture. Seal bag, then shake gently to coat chicken with marinade. Let chicken marinate at room temperature for 2 hours or refrigerate overnight.
Prepare a fire in a barbecue and let coals burn down until covered with gray ash. Remove chicken from bag with tongs, shaking off excess marinade, and place skin-sides down on grill. Cook, turning as needed, until skin is crispy and meat near bone is no longer pink (cut with a knife to test), about 35 minutes. During last 10 minutes of barbecuing, add chorizo to grill and cook, turning until skin crackles and sausages are hot throughout, about 10 minutes. Cut sausages into portions to serve if necessary.
Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).
Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.

BROILED OR GRILLED POLLO SABROSO

Broiled or Grilled Pollo Sabroso image

Pollo Sabroso means delicious chicken in Spanish so I thought the name would be perfectly fitting for this flavorful chicken that everyone loves in my house.

Provided by Gina

Categories Dinner

Time 25m

Number Of Ingredients 7

Ingredients

6 medium chicken thighs (with bone and skin)
1 tbsp vinegar
2 teaspoons soy sauce (coconut aminos for whole30)
1 packet Sazon with achiote (Badia or Goya (1/2 tablespoon))
1 teaspoon Adobo seasoning (in Spanish aisle)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Steps:

Season chicken with vinegar and soy sauce.
Add sazon, 1 teaspoon of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange)
Let chicken marinate while you heat the grill.
Broil or grill on low until chicken is cooked through, turning a few times, careful not to burn, about 30 minutes. Enjoy with rice and salad.

Nutrition Facts : ServingSize 1 thigh, Calories 181 kcal, Carbohydrate 0.5 g, Protein 29.5 g, Fat 6 g, SaturatedFat 1.5 g, Cholesterol 140 mg, Sodium 383.5 mg

Tips:

For the best flavor, use boneless, skinless chicken breasts or thighs. You can also use a whole chicken, cut into 8 pieces.
To make sure the chicken cooks evenly, pound it to an even thickness before grilling.
If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve the chicken with a variety of sides, such as grilled vegetables, rice, or potatoes.

Conclusion:

Grilled Spanish chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. With its flavorful marinade and simple preparation, this chicken is sure to be a hit with your family and friends. So next time you're looking for a quick and tasty meal, give grilled Spanish chicken a try!