Spanish Romesco Chicken for Backyard Gatherings

Chef’s Overview

Dear Chefs, there are some grilling recipes that disappear from the platter before you even have a chance to sit down, and this Spanish Romesco Chicken is one of them. Smoky grilled chicken meets a rich, nutty romesco sauce loaded with roasted peppers, garlic, almonds, and a touch of sherry vinegar, creating layers of flavor that feel impressive without requiring restaurant-level skills. The best part is that most of the work happens before the grill is even turned on, making this a fantastic recipe for cookouts, family gatherings, and long summer evenings spent outdoors.

Ingredient List

For the Chicken

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

For the Romesco Sauce

• 1 large roasted red bell pepper (about 1 cup chopped)
• ½ cup roasted almonds
• 2 garlic cloves
• 2 tablespoons tomato paste
• 2 tablespoons sherry vinegar
• ¼ cup olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For Garnish

• Chopped parsley
• Lemon wedges
• Extra toasted almonds (optional)

Step-by-Step Recipe

Step 1: Prepare the Chicken

Remove the chicken thighs from the package and pat them dry with paper towels. Dry chicken develops better browning on the grill. Place the chicken on a cutting board and use your 8" VG-10 Damascus Chef Knife to trim away any excess fat before transferring the chicken to a large mixing bowl. Add the olive oil, salt, pepper, smoked paprika, and garlic powder, then toss everything together until evenly coated.

Step 2: Let the Chicken Rest

Cover the bowl and refrigerate the chicken for at least 30 minutes. If you have more time, letting it sit for 2 to 4 hours allows the seasoning to penetrate deeper into the meat and develop more flavor.

Step 3: Make the Romesco Sauce

Add the roasted red pepper, almonds, garlic, tomato paste, sherry vinegar, olive oil, smoked paprika, salt, and black pepper to a food processor. If needed, use your 5" VG-10 Damascus Petty Knife to finely chop the garlic before blending. Blend until mostly smooth. The sauce should still have a little texture from the almonds rather than being completely silky. Taste and adjust seasoning if needed, then transfer the sauce to a bowl and refrigerate until serving.

Step 4: Preheat the Grill

Preheat your grill to medium-high heat, approximately 425°F to 450°F. Once heated, clean the grates and lightly oil them to help prevent sticking.

Step 5: Grill the Chicken

Place the chicken thighs directly onto the grill. Close the lid and cook for 5 to 6 minutes on the first side. Resist the urge to move them around too much because this is when the grill marks develop.

Step 6: Flip and Continue Cooking

Turn the chicken over and cook for another 5 to 7 minutes. Continue grilling until the thickest part of the chicken reaches an internal temperature of 165°F. If you're unsure, use an instant-read thermometer to check.

Step 7: Rest the Chicken

Transfer the chicken to a platter and allow it to rest for 5 minutes. Resting helps keep the juices inside the meat instead of running out when sliced.

Step 8: Slice the Chicken

Once rested, place the chicken on a cutting board and slice it into thick strips. Try to cut against the grain whenever possible to keep the chicken tender.

Step 9: Build the Serving Platter

Spread a generous layer of romesco sauce across the bottom of a large serving platter. Arrange the sliced chicken over the sauce and spoon a little extra romesco over the top.

Step 10: Finish and Serve

Sprinkle with chopped parsley and toasted almonds if using. Add lemon wedges around the platter and serve immediately. Guests can squeeze fresh lemon over the chicken for an extra layer of brightness.

Why Romesco Sauce Deserves a Spot at Every Cookout

Romesco originates from Spain and is traditionally made with roasted peppers, nuts, olive oil, and vinegar. What makes it such a great grilling companion is its ability to bring smoky, tangy, and slightly sweet flavors together in one sauce. It pairs beautifully with chicken, but you'll likely find people spooning it onto vegetables, bread, and anything else within reach. If you enjoyed the bold flavors in Chicken Souvlaki Built for Summer Grilling or the outdoor-cooking appeal of Buttermilk Fried Hot Honey Chicken Sandwiches for Cookouts, this recipe delivers that same crowd-friendly energy with a distinctly Spanish twist.

The Kind of Grilled Chicken People Ask About Later

Some recipes get compliments while they're being served. Others get text messages three days later asking for the recipe. Spanish Romesco Chicken tends to fall into the second category. The smoky grilled chicken is satisfying on its own, but the romesco sauce turns it into something memorable. Whether you're feeding a backyard full of guests or simply looking to upgrade your grilling rotation, this is a recipe that delivers big flavor without making the cook work overtime.