Jul 14 2026
Restaurants›Gypsy Kitchen›Basque Grilled Chicken Recipe

Basque Grilled Chicken Recipe

Inspired by Gypsy Kitchen
Time1h 30m
Serves4

1/2 springer mountain chicken, cannellini beans, smoked red pepper purée

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Ingredients

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Chicken

Cannellini Beans

Smoked Red Pepper Purée

Method

Preparing the Chicken

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, minced garlic, smoked paprika, salt, and black pepper. Rub the mixture all over the chicken and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

  2. 2

    Grill the Chicken

    Preheat your grill to medium-high heat. Place the marinated chicken on the grill and cook for about 30-35 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C).

Cooking the Cannellini Beans

  1. 3

    Sauté the Aromatics

    In a medium pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

  2. 4

    Add Beans and Broth

    Add the cannellini beans, vegetable broth, thyme, salt, and black pepper to the pot. Stir to combine and bring to a simmer.

  3. 5

    Cook the Beans

    Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld and the beans to heat through.

Making the Smoked Red Pepper Purée

  1. 6

    Roast the Peppers

    Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove seeds. Place them cut-side down on a baking sheet and roast for about 20-25 minutes, until the skins are charred.

  2. 7

    Blend the Purée

    Once roasted, transfer the peppers to a blender. Add olive oil, minced garlic, salt, and cumin. Blend until smooth, adding a little water if needed to reach desired consistency.

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