Who by Fire
Ignite your taste buds with "Who by Fire," a bold and smoky grilled chicken recipe that brings together vibrant spices, a sweet-and-spicy chili glaze, and a medley of char-grilled vegetables. Perfect for summer cookouts or any gathering, this recipe highlights juicy bone-in, skin-on chicken thighs coated in a flavorful marinade of smoked paprika, cumin, and olive oil, then kissed with the heat of red chili paste and the sweetness of honey. Served over a colorful mix of grilled bell peppers, zucchini, and red onions, this dish is as visually stunning as it is delicious. With its combination of smoky grill marks, a tantalizing glaze, and a fresh parsley garnish, "Who by Fire" captures the essence of outdoor cooking and provides a dynamic dining experience for up to four people. A must-try for fans of grilled chicken recipes, bold flavors, and vibrant summer dishes!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 teaspoons red chili paste
- 3 garlic cloves (minced)
- 2 cups bell peppers (red, yellow, and green, cut into large chunks)
- 2 red onions (quartered)
- 1 zucchini (sliced into thick rounds)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your grill to medium-high heat, ensuring one side is set up for indirect grilling.
In a small bowl, mix the olive oil, smoked paprika, cumin, salt, and black pepper to make a marinade.
Rub the marinade evenly over the chicken thighs, ensuring they are well coated. Let the chicken rest for 15 minutes to absorb the flavors.
In a separate bowl, whisk together honey, lemon juice, red chili paste, and minced garlic to create the chili glaze.
Prepare the vegetables by tossing the bell peppers, red onions, and zucchini with a drizzle of olive oil and a pinch of salt and pepper.
Place the chicken thighs skin-side down on the direct heat zone of the grill. Sear for 5–7 minutes until the skin is golden and crisp.
Move the chicken to the indirect heat zone, brush generously with the chili glaze, and continue grilling for 20–25 minutes, turning and glazing occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken cooks, grill the vegetables on direct heat for 3–4 minutes per side or until nicely charred and tender.
Remove the chicken and vegetables from the grill and allow the chicken to rest for 5 minutes.
Serve the chicken thighs over a bed of charred vegetables, garnish with chopped parsley, and enjoy the smoky, spicy flavors of 'Who by Fire'!
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3337 mg | 145% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 60.3 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3207 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
