Vinegar Valentine hero image

Vinegar Valentine

Grilled Escabeche-Style Chicken Thighs with Caramelized Onions and Roasted Bell Peppers

55 minutes
Serves 4
DinnerSpanish
Herb's take

Escabeche is Spain’s love letter to acid: smoky grilled chicken meets a tangy, aromatic marinade, with sweet onions and bell peppers soaking up every drop. Tonight, you’ll master the art of balancing char with sharpness, the Andalusian way.

Equipment needed
  • Grill

Ingredients

Yield
4

Instructions

  1. 01
    In a large bowl, whisk together 1/4 cup olive oil, white wine vinegar, garlic, bay leaf, smoked paprika, ground cumin, thyme sprigs, lemon zest and juice, granulated sugar, and a generous pinch of salt and pepper.
  2. 02
    Add the chicken thighs to the marinade. Toss well, cover, and refrigerate for 30 minutes, stirring halfway through to ensure the chicken soaks evenly.
  3. 03
    While the chicken marinates, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring often, until golden and jammy, about 12 minutes. Remove and set aside.
  4. 04
    In the same skillet, add 1 tablespoon olive oil and the bell pepper strips. Sauté over medium-high heat until the peppers are tender and slightly blistered, about 7 minutes. Set aside with the onions.
  5. 05
    Preheat your grill to medium-high heat. Brush the grates well with oil to prevent sticking.
  6. 06
    Remove chicken from the marinade, letting excess drip off. Reserve the marinade. Grill the chicken for 4–5 minutes per side until well charred and cooked through (165°F internal temperature). Transfer to a plate to rest.
  7. 07
    Meanwhile, pour the reserved marinade into a small saucepan. Bring to a boil, then lower to a simmer and cook for 3–4 minutes to reduce and ensure food safety.
  8. 08
    Add the caramelized onions and roasted bell peppers to the simmered marinade. Toss to coat and warm through, about 2 minutes. Taste and adjust salt and pepper if needed.
  9. 09
    Slice the rested chicken thighs thickly on the bias. Arrange on a serving platter. Spoon the warm escabeche vegetables and sauce over the top. Serve immediately with plenty of crusty bread to mop up the juices.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.