The go-to sauce for summertime is barbecue, right? Sure, but next time you’re hosting a backyard cookout try adding some international flair. This Spanish-inspired sauce is great for basting chicken in the oven or on the grill, marinating steak, and it even works as a zesty topper for grilled vegetables.
Sweet & Smoky Chicken Thighs with Chorizo Potato Salad
Sweet & Smoky Roasted Red Pepper Sauce
½ cup roughly chopped roasted red peppers
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon sherry vinegar
1 tablespoon brown sugar
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon liquid smoke
1 teaspoon paprika
-OR- instead of using liquid smoke, use 1½ teaspoons smoked paprika and 1 teaspoon water
Combine all ingredients in a blender or small food processor and puree until completely smooth.
Sweet & Smoky Chicken Thighs
4 chicken thighs
1 teaspoon salt
½ teaspoon black pepper
1 recipe Sweet & Smoky Roasted Red Pepper Sauce
Preheat an oven to 375 degrees Fahrenheit. Season the chicken thighs with salt and pepper and arrange on a wire rack, set into a foil-lined sheet pan. Cook for 25 minutes.
Remove the pan from the oven and coat the chicken pieces with some of the sauce. Return the pan to the oven for another 25 minutes. Repeat this process with the remaining sauce then bake the chicken for an additional 15 minutes, or until they reach an internal temperature of 170 degrees Fahrenheit when prodded with an instant-read thermometer.
Chorizo Potato Salad
4 medium to large yukon gold potatoes, peeled and cut into large dice
1 tablespoon plus ½ teaspoon salt, divided
8 ounces chorizo, casing removed and cut into small dice
1 large shallot, minced
½ red bell pepper, diced small
½ teaspoon black pepper
½ cup mayonnaise
2 tablespoons minced parsley
Place the diced potatoes into a pot of cold water with 1 tablespoon of salt and set the pot over medium heat. Slowly bring the water to a boil then reduce the heat to low and allow the potatoes to cook until just tender.
Meanwhile, fry the diced chorizo in a nonstick pan until crispy and brown.
Drain the potatoes, transfer them to a large bowl, and allow them to cool at room temperature or in the refrigerator. Fold in the minced shallot, chorizo pieces, diced red bell pepper, remaining ½ teaspoon salt, ½ teaspoon black pepper, the mayonnaise, and minced parsley. Serve chilled.