Spicy Grilled Chicken (Pollo Picante a la Parrilla)

Ingredients

In the original Indian Murgh Angara recipe, the chicken is typically cooked in a rich tomato-based gravy with a variety of Indian spices. However, in this Spanish adaptation, the focus is on grilling the chicken to perfection and infusing it with smoky flavors. The marinade for the Spicy Grilled Chicken includes Spanish spices like paprika and cayenne pepper, which give it a distinct Spanish twist. Additionally, the dish is served with a side of cooling yogurt sauce, which is a common accompaniment in Spanish cuisine. We alse have the original recipe for Murgh Angara, so you can check it out.

• 4 chicken breasts (boneless and skinless) 4 chicken breasts (boneless and skinless)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons smoked paprika (16g) 2 tablespoons smoked paprika (16g)
• 1 teaspoon cayenne pepper (5g) 1 teaspoon cayenne pepper (5g)
• 1 teaspoon garlic powder (5g) 1 teaspoon garlic powder (5g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1/2 teaspoon black pepper (2.5g) 1/2 teaspoon black pepper (2.5g)
• Juice of 1 lemon Juice of 1 lemon
• Yogurt sauce, for serving Yogurt sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, smoked paprika, cayenne pepper, garlic powder, salt, black pepper, and lemon juice. Mix well to form a smooth marinade.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure that the chicken is evenly coated. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. 5.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
6. 6.
   Serve the Spicy Grilled Chicken with a side of yogurt sauce for a cooling contrast to the heat.

Treat your ingredients with care...

• Smoked paprika — Use a good quality smoked paprika to achieve the authentic Spanish flavor. If you prefer a milder heat, you can use regular paprika instead.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Increase or decrease the quantity to suit your taste.
• Yogurt sauce — To make a simple yogurt sauce, mix together Greek yogurt, minced garlic, lemon juice, salt, and chopped fresh herbs like parsley or cilantro. Adjust the seasoning to your liking.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you don't have a grill, you can also cook the chicken on a stovetop grill pan or in the oven.
• Serve the Spicy Grilled Chicken with a side of Spanish rice or grilled vegetables for a complete meal.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the marinade.
• Make sure to let the chicken rest for a few minutes after grilling to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Fuego de Pollo on a platter, garnished with fresh herbs like parsley or cilantro. Accompany it with a side of yogurt sauce and lemon wedges for squeezing over the chicken. This dish pairs well with a crisp green salad or grilled vegetables.

Presentation advice

Arrange the grilled chicken breasts on a bed of colorful grilled vegetables for an eye-catching presentation. Drizzle some yogurt sauce over the chicken and sprinkle with smoked paprika for an added pop of color. Serve it on rustic plates or wooden boards to enhance the Spanish aesthetic.