Grilled Spanish Chicken with Garlic Dipping Sauce
Roasted Potatoes, Peppers, and Onion
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup olive oil, divided
- 4 Tbsp red wine vinegar, divided
- 1 Tbsp lemon zest, divided
- 4 cloves garlic, minced and divided
- 2½ tsp smoked paprika, divided
- 1 cup mayonnaise
- ¼ cup chopped fresh parsley
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper; place in a large zip-top plastic bag.
- Add 3 Tbsp oil, 3 Tbsp vinegar, 2 tsp lemon zest, 3 cloves minced garlic, and 2 tsp paprika to chicken in bag. Seal bag, and chill 4 to 24 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done; let stand 5 minutes.
- Meanwhile, stir together mayonnaise, 1 Tbsp vinegar, 1 tsp lemon zest, 1 clove minced garlic, ½ tsp paprika, and parsley. Serve with chicken.
Side Dish Ingredients
- 1 (16-oz) pkg sweet mini peppers, halved lengthwise
- 1½ lb red potatoes, cut into wedges
- 1 red onion, cut into wedges
- ¼ cup olive oil
- 1 Tbsp smoked paprika (or use regular paprika)
Side Dish Instructions
- Preheat oven to 425°F. Remove seeds from mini peppers. Combine all ingredients on a rimmed baking sheet.
- Bake 25 minutes or until vegetables are browned and tender.
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