Move over BBQ chicken; this romesco chicken is going to blow you away. It has a smoky-sweet flavor with a kick of brightness from vinegar. It’s so good and is an awesome alternative to ordinary grilled or roasted chicken (you might never go back!). You can use thighs or breasts, and you can cook it on the grill or in the oven.
Romesco sauce chicken
Romesco sauce is a Spanish sauce made with charred tomatoes and peppers. My Easy Romesco Sauce features grilled (or roasted) sweet peppers and tomatoes, along with garlic, nuts and vinegar. It’s a game changer and will instantly elevate nearly any meal (see all the ways I like to serve it in this post). However, one of my favorite ways to use it is on chicken. Brushing chicken pieces with the sauce as they cook infuses the meat with loads of flavor and creates an incredible crust.
Ingredients:
I love using bone-in, skin-on chicken thighs or breasts for this recipe, which stay juicy when cooked. However, you can use boneless, skinless thighs or chicken breasts instead—see the FAQs below. Granulated garlic gives the chicken more depth of flavor and won’t burn like fresh garlic would (you can use garlic powder instead, if that’s what you have).
How to make romesco chicken:
- Drizzle chicken thighs or breasts with olive oil and sprinkle with granulated garlic, salt and pepper.
- Grill the chicken, skin-side up, until cooked through.
- Brush the chicken with romesco sauce. Flip the pieces over, brush them with more sauce, and let cook for 1-2 minutes, or until caramelized.
- Transfer the chicken to a platter and let rest for 5-10 minutes. Serve with more romesco sauce on the side.
Oven variation
If you prefer, you can roast the chicken instead of grilling it! Preheat the oven to 450˚F (230˚C). Drizzle the chicken with olive oil and season it with the granulated garlic, salt and pepper, as directed in the recipe. Arrange the pieces on a parchment-lined baking sheet in a single layer (not touching) and roast 20 minutes. Remove the pan from the oven, brush the chicken with the romesco sauce, then continue roasting until the chicken is cooked through, about 10-15 minutes longer.
Serving suggestions
You can serve the the chicken family-style with the sauce on the side for drizzling, or, for a more elegant approach, spoon the sauce onto plates and arrange the chicken on top. If you’d like, sprinkle the chicken with chopped chives or parsley for a bit of flair.
FAQs
This recipe calls for bone-in, skin-on chicken thighs or breasts, which I love since they stay juicy and tender on the grill. However, you can use boneless, skinless thighs or breasts if you prefer! Grill them directly over medium heat (not indirect heat), turning them every couple of minutes, until they’re almost cooked through, about 6-8 minutes. Brush with the romesco sauce, flip the chicken and cook until the sauce is lightly caramelized, about 1-2 minutes, then flip and repeat on the other side.
The chicken is done when the internal temperature in the thickest part of the meat reads 165˚F on a meat thermometer (I couldn't live without my Instant Read Thermapen). You can also prick the chicken with a sharp knife. The meat should be white or rosy throughout (not pink), and the juices should run clear.
The romesco chicken is fabulous with these Grilled Potatoes (or any grilled vegetables), grilled broccoli, Creamy Mashed Potatoes or Grits. Balance out the meal with an easy One-Bowl Green Salad.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other chicken recipes to try:
- Sheet Pan Chicken & Veggies
- Lemon Garlic Roasted Chicken
- Grilled Chicken Paillard
- Avocado Chicken Salad
- Chicken Paillard with Potatoes, Greens & Goat Cheese Salad
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Grilled (or Roasted!) Romesco Chicken
Equipment
- Grill or oven
Ingredients
- 1 tablespoon neutral vegetable oil (such as grapeseed or safflower), plus more for the grill
- 8 bone-in, skin-on chicken thighs or 4 bone-in, skin-on breasts
- 1 teaspoon granulated garlic
- Salt and freshly ground black pepper
- ½ cup Romesco Sauce (recipe link in header), plus more for serving
Instructions
- Preheat a grill to medium-high (if using a Spark Grill, preheat it to 500˚F)—clean and oil the grill grates. If using the oven, preheat it to 450˚F. Drizzle the chicken pieces with 1 tablespoon of oil. Sprinkle with the granulated garlic, and season with salt and pepper on all sides.
If using a Gas Grill
- Prepare an indirect grill by turning the primary burner to medium high and turning the remaining burner(s) to low. Place the chicken, skin side up, on the cooler side of the grill. Cover and cook for 15 minutes. Rearrange the chicken so that the pieces that were further from the hot part of the grill are now closest (they should still be skin side up). Cover the grill again and cook until the chicken is cooked through (the internal temperature should read 165˚F), about 5-10 minutes longer.
- Brush the chicken lightly with the romesco sauce. Using tongs, flip the chicken over and transfer the chicken to the hot side of the grill (it should now be skin side down). Brush with more romesco sauce. Cook until the skin is lightly caramelized and crisp, about 1-2 minutes, moving the chicken as needed to prevent flare-ups. Flip the chicken over one more time and let it cook for a few seconds longer.
If using a Spark Grill
- Arrange the chicken, skin side up, on the grill grates. Cover and cook until the chicken is cooked through and the skin is crisp (the internal temperature should read 165˚F), about 15-20 minutes. Brush the chicken lightly with the romesco sauce. Using tongs, flip the chicken over and brush with more sauce. Cook 2-4 minutes (uncovered), until the romesco sauce is lightly caramelized on the skin side. Flip the chicken over one more time and let it cook for a few seconds longer.
If roasting the chicken in the oven
- Preheat the oven to 450˚F (230˚C). Arrange the pieces on a parchment-lined baking sheet in a single layer (not touching) and roast 20 minutes. Remove the pan from the oven, brush the chicken with the romesco sauce (be generous!!), then continue roasting until the chicken is cooked through (the internal temperature should read 165˚F), about 10-15 minutes longer.
Serve
- Transfer the chicken to a platter and let it rest for 5-10 minutes. Serve the chicken with more romesco sauce on the side (or, for a fancier approach, spoon a circle of romesco sauce onto a plate and arrange the chicken on top). Enjoy!!
Notes
- You can make the Romesco Sauce up to a week ahead, making this a quick and easy weeknight dinner or meal with friends.
- The recipe calls for bone-in, skin-on chicken thighs or breasts, which I love since they stay juicy and tender on the grill. However, you can use boneless, skinless thighs or breasts if you prefer. Grill them directly over medium heat (not indirect heat), turning them every couple of minutes, until they’re almost cooked through, about 6-8 minutes. Brush with the romesco sauce, flip the chicken and cook until the sauce is lightly caramelized, about 1-2 minutes, then flip and repeat on the other side.
- A heat-proof silicone brush works great for brushing the chicken with the romesco sauce.
- A meat thermometer is the most accurate way to check for doneness (I couldn’t live without my Thermapen), but if you don’t have one, prick the chicken with a sharp knife. The meat should be white or rosy throughout (not pink), and the juices should run clear.
- The romesco chicken is fabulous with these Grilled Potatoes (or any grilled vegetables), grilled broccoli, Creamy Mashed Potatoes or Grits. Balance out the meal with an easy One-Bowl Green Salad.
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