Grilled Chicken With Red Pepper SauceFrom champagnetime 3 years ago
- For the sauce, coat: shopping list
- 3 red bell peppers shopping list
- 1 slice onion, 1-inch thick shopping list
- 3 cloves garlic shopping list
- 2 T. olive oil shopping list
- juice of 1/2 a lemon shopping list
- ----- shopping list
- Stir in: shopping list
- 1/2 cup pitted and halved kalamata olives shopping list
- 1/4 cup chopped parsley shopping list
- 1 T. drained capers shopping list
- 1 T. each: red wine vinegar and olive oil shopping list
- salt & black pepper to taste shopping list
- ----- shopping list
- For the chicken, Grill: shopping list
- 4 boneless, skinless chicken breasts, seasoned with salt and black pepper (6 oz. each) shopping list
- 2 oz. goat cheese, crumbled shopping list
- extra-virgin olive oil shopping list
How to make it
- Preheat grill to medium-high. Brush grill grate with oil.
- For the sauce, coat peppers, onion and garlic with 2 T. oil. Thread 2 skewers through the onion to create a “lollipop”; wrap garlic in foil. Grill veggies until peppers char, about 8 minutes, turning occasionally.
- Transfer peppers to a plastic bag to steam; when cool enough to handle, remove skin and seeds. Pulse grilled veggies and garlic in a food processor with lemon juice until chunky; transfer to a bowl.
- Stir in olives, parsley, capers, vinegar, and 1 T. oil. Season with salt and pepper.
- For the chicken, grill chicken until cooked through, about 6 minutes per side. To serve, spoon sauce over chicken, top with goat cheese and finish with a drizzle of olive oil.
- Champagnetime Note: For charring the veggies, use whatever method you prefer – I like to do them on my gas stove without rubbing with oil, much less messy (using the skewers for the onion to keep intact). Also, instead of chicken breast pieces, I grilled a half of chicken (for leftovers). The red pepper sauce makes a lot – even making a ‘heavy-handed’ half recipe, I still have lots of leftover to top baguette slices for and appetizer.
- Wine Choice: Stimson Cab/Merlot blend and Two Vine Shiraz - very good with the Stimson edging out the Shiraz just a sip.