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Grilled Chicken With Red Pepper Sauce Recipe

Ingredients

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.

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champagnetime Straits Of Juan De Fuca, WA

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