Smoky Orange Grilled Chicken

Grilling season is upon us once more! When the warm spring weather finally rolls in after months of snow and dreary skies, we grill almost every night so I’m always on the lookout for new ingredients to spice up our usual grilled chicken dishes. Chicken seasoned with Spanish smoked paprika, olive oil and garlic is a family favorite but even our favorites can get a little boring if we eat them too often. So I went on a supermarket mission to find something different to add to the smoked paprika marinade that I usually make. In the international food aisle, a bottle of Goya Bitter Orange caught my eye so I brought it home and added a big splash to the smoked paprika marinade. All I can say is WOW! Bitter Orange + smoked paprika = YUM! Don’t be fooled by the bitter designation because the flavor isn’t truly bitter, but rather a really strong orange flavor without the sweetness inherent in the orange juice that you drink for breakfast. You wouldn’t drink bitter orange juice on its own but it’s awesome in marinades and I imagine you could make a mean cocktail with it.

If you’re lucky enough to get your hands on some fresh sour oranges or bitter oranges, then by all means juice those babies and use the fresh juice instead of the bottled stuff. Sour or bitter oranges aren’t stocked at my local supermarket but I wonder if they’re available at the Latino market in the next town over. Field trip!

SMOKY ORANGE GRILLED CHICKEN

4 pounds bone-in, skin-on chicken pieces
1/4 cup olive oil
1/2 cup bitter orange juice
1 tablespoon smoked paprika
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 large bay leaf, crumbled

Whisk together all of the ingredients, except the chicken.

Place the chicken pieces in a large bowl or in an extra-large ziplock bag. Pour the marinade over the chicken and turn the pieces until they are coated in the marinade. If using a bowl, cover with a lid or plastic wrap. If using a ziplock bag, gently press out the extra air before closing the top.

Refrigerate the chicken for 6-8 hours. For best results, turn the chicken in the marinade after a few hours.

Let the chicken rest in the marinade at room temperature for 30 minutes before grilling.

Heat grill to medium high.

Gently shake off any excess marinade from the chicken pieces before placing on the grill. Grill for approximately 10 minutes per side for large pieces, such as the breast or thigh. Smaller pieces like the wing will cook much faster so turn them after 5 or 6 minutes. The chicken is done when the juices run clear when pricked with a fork or small knife.

Serves 4.

Roasted Pepper & Onion Salad with Smoked Paprika Vinaigrette

The supermarket was having a sale on red bell peppers so I bought way too many. My family will be eating red bell peppers with almost every dinner for the rest of the week. Sorry, guys! Fortunately, bell peppers are versatile so we won’t get too bored. They can be cooked just about any way and they take on many different seasonings so well. I also like how bell peppers add a mellow sweetness to any dish when they are sauteed or roasted. In this recipe, the sweetness of roasted peppers provides the backdrop for an assertive vinaigrette featuring smoked paprika and garlic.

ROASTED BELL PEPPER AND ONION SALAD WITH SMOKED PAPRIKA VINAIGRETTE

2 large red, yellow or orange bell peppers, seeded and cut in large wedges
1 large onion, peeled and halved
3 cups of baby spinach
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon smoked paprika
1/4 teaspoon sea salt
1 garlic clove, mashed into a paste
1 tablespoon chopped cilantro or parsley

In a large bowl, whisk together the oil, vinegar, smoked paprika, salt and garlic.

Turn on the broiler to its highest temperature.

Place the peppers, skin side up, and the onions, cut side down, on a baking sheet. Broil 5-7 inches away from the heat for about 10 minutes, until the peppers and onions are charred and have softened.

Place peppers in a bowl and cover with plastic wrap for 10 minutes

Remove onions to a cutting board while still warm. Take off the blackened outer skin and discard. Cut the onion into small wedges. Add onions to vinaigrette.

Remove peppers from bowl while still warm. Carefully peel off the charred skins and discard. Cut the peppers into strips and add to vinaigrette and onions.

Toss peppers and onions in vinaigrette until coated.

Arrange the spinach on a serving platter. Spoon the peppers and onions on top of the spinach. Drizzle over any vinaigrette remaining in the bowl.

Garnish with cilantro.

Serves 4 as a side dish or 2 as a light lunch.