Active Time

　　30 minutes

　　Total Time

　　40 minutes

　　Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner. This recipe can easily be doubled to serve four, either by cooking in two batches or using two grill baskets.

　　

Ingredients

2 servings

　　1 lemon

　　3 garlic cloves, finely grated

　　1 1/2 teaspoons kosher salt

　　3/4 teaspoon smoked paprika

　　3 tablespoons olive oil, plus more for grill

　　3 boneless, skinless chicken thighs (about 1 pound), halved

　　2 leeks (about 8 ounces), quartered, white and light green parts cut into 3" pieces

　　1 large red bell pepper, cut into 2"-thick strips

　　1/2 pound baby new potatoes, halved

　　1 1/2 cups parsley leaves with tender stems

　　

Special Equipment

A flat grill basket (about 13 1/2 x 8 1/2")

　　

Step 1

Prepare a grill for medium heat. Zest 2 tsp. lemon zest off lemon and transfer to a large bowl. Cut off ends, then squeeze 1 Tbsp. lemon juice into bowl with zest. Slice remaining lemon into thin rounds.

　　

Step 2

Whisk garlic, salt, paprika, and 3 Tbsp. oil into lemon juice and zest. Add lemon slices, chicken, leeks, bell pepper, and potatoes and toss to coat.

　　

Step 3

Brush wires of grill basket with oil, then add chicken mixture. Arrange in an even layer and close basket. Place grill basket on grill, cover, and cook, turning once halfway through, until chicken is fully cooked through and vegetables are lightly charred, 20–25 minutes.

　　

Step 4

Transfer chicken mixture to a large bowl, add parsley, and toss to combine.