Grilled Chicken N Smoked Paprika Rub Food

GRILLED CHICKEN 'N' SMOKED PAPRIKA RUB

Steps:

• Pat Dry the chicken. Sprinkle the smoked paprika over both sides, add a dash of oil on both sides rubbing the paprika well over the chicken.
• Grind the Barbecue spices (not ground spices - but the kind that come in a bottle with the grinder attached) over both sides of the chicken, rub in with the back of a spoon.
• Pre heat the George Forman grill on maximum, and cook for just 4 minutes.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

COLD PAPRIKA-GRILLED CHICKEN WITH MARINATED BELL PEPPERS

Steps:

• Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Clean and lightly oil grate. Grill peppers over hottest part of grill, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with plastic wrap, and let cool.
• While the bell peppers cool, mix paprika, salt, and black pepper in a large bowl, then toss chicken pieces in spice mixture to coat. Arrange chicken pieces, skin side down, over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times (keep covered), until an instant-read thermometer inserted into the thickest part registers 160°F for breasts and 155°F for thighs and drumsticks, 15-25 minutes longer (the chicken temperature will increase about 5°F as it rests). Transfer chicken pieces to a rimmed baking sheet as they are done (smaller pieces will go more quickly) and let cool.
• Remove skins and seeds from bell peppers; discard. Tear flesh into about 2"-wide strips. Toss in a clean large bowl with Master Vegetable Marinade and oregano and let sit at room temperature at least 1 hour.
• Toss chicken and marinated bell peppers (minus juices in bowl) together on a platter. Pour juices over chicken. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
• Do Ahead
• Chicken can be grilled and bell peppers can be marinated 1 day ahead. Cover and chill separately. About 1 hour before serving, remove chicken and bell peppers from the fridge and let sit at room temperature to warm up a bit.

SMOKE-ROASTED CHICKEN THIGHS WITH PAPRIKA

Steps:

• Build a fire in a grill with a cover, leaving about 1/3 of the grill free of coals. If using a gas grill, make sure one side of the grill is unheated, and either swap out the paprika above for the smoked version known as pimenton de la vera or wrap two small mounds of moistened wood chips in heavy aluminum foil and pierce the tops of the packets with the tines of a fork.
• In a bowl, combine the paprikas, honey, lemon juice, garlic and butter and stir to make a paste. Season the chicken with salt and pepper, then coat thoroughly by hand with the spice paste.
• Place chicken on cooler side of grill and cover. If using wood chips, place the foil packets, pierced side up, on the hotter side of the grill and cover. Roast chicken for 15 minutes, turn, cook for 10 to 15 minutes more, or until cooked through.
• Serve hot, warm or at room temperature, with lemon wedges, sprinkled with mint leaves.

SMOKED PAPRIKA CHICKEN

Steps:

• Heat oil in large skillet.
• Add chicken and lightly brown for 5 minutes.
• Add onions and garlic and cook 5 more minutes.
• Season with smoked paprika, salt, and pepper.
• Stir in chicken broth and simmer on low for 10 minutes.
• Remove from heat and stir in sour cream.
• Serve with buttered wide egg noodles.