Grilled Chicken Calabrese

Quick prep, fast on the grill, and bursting with tangy-sweet flavor—charred chicken thighs tossed with peppers, onions, cherry pepper brine, and crispy potatoes. Serve with crusty bread to soak up every last drop.

Ingredients

8 boneless, skinless chicken thighs, trimmed of fat
Olive oil (for rubbing and drizzling)
Italian seasoning, onion powder, garlic powder, salt & black pepper (to taste)
3 bell peppers, sliced
2 white onions, sliced
1 jar sweet cherry peppers, seeds removed & halved (reserve all liquid)
8 red potatoes, quartered and parboiled in salted water
6 cloves garlic, minced
¼ cup additional olive oil
Crusty Italian bread, for serving

Instructions

Season chicken: Rub thighs with olive oil and season generously with Italian seasoning, onion powder, garlic powder, salt, and pepper.
Char peppers: Use a grill topper or basket to char bell peppers. Transfer to a disposable pan on the upper rack.
Cook onions: Grill onions until softened and slightly charred. Add to the peppers.
Crisp potatoes: Toss parboiled potatoes with olive oil, grill until crisp, then add to the pan.
Build mix: Add minced garlic, reserved cherry pepper liquid, cherry peppers, and ¼ cup olive oil. Mix well and keep warm on indirect heat or top rack.
Grill chicken: Cook thighs over medium-high until charred and internal temp hits 165°F. Slice lengthwise and fold into the pepper-potato mixture. Let everything incorporate together for a few minutes.
Serve: Plate with crusty Italian bread to soak up all the juices.

Macros (per serving, ~6 servings)

Calories: ~420
Protein: ~33 g
Carbs: ~27 g
Fat: ~19 g

Gear I Recommend: I grill my veggies on a Lodge cast iron grill topper —this thing is a workhorse on my grill. It gives peppers and potatoes that perfect char without losing them through the grates. I use it constantly for everything from veggies to shrimp.

Tip: Want more heat? Keep some cherry pepper seeds or add red pepper flakes.