Chicken
Grilled Chicken with Red Pepper Pecan Romesco Sauce
Many variations of the Catalonian roasted tomato sauce, romesco sauce, add roasted red peppers for a little sweetness. Here, we scorch the peppers and tomato on the grill alongside the chicken to keep things simple.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2 medium red bell peppers
- 1 medium tomato
- 1 pound chicken cutlets
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- ½ cup chopped pecans, toasted
- 1 clove garlic
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- ¼ teaspoon crushed red pepper
- chopped scallions for garnish
Directions
- Preheat grill to medium-high. Grill bell peppers and tomato, turning occasionally, until blistered all over and charred in spots, 12 to 15 minutes. Transfer to a plate and let rest until cool enough to handle, about 5 minutes.
- Meanwhile, sprinkle chicken with 1/4 teaspoon each salt and pepper. Grill the chicken, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 6 to 8 minutes total. Transfer to a plate, tent with foil and let rest for 10 minutes.
- Remove and discard skin and seeds from the peppers and tomato. Place the peppers and tomato in a blender and add pecans, garlic, oil, vinegar, crushed red pepper and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Puree on high until well combined, about 1 minute. Serve the chicken with the sauce and topped with scallions, if desired.
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