Grilled Chicken Romesco
Prep Time: 10 minutes
Cook Time: 10 minutes
Tender chicken, with a touch of lemon and garlic, meets the bold, smoky depths of a classic romesco sauce. Charred peppers, roasted garlic, and toasted almonds swirl together with sherry vinegar and honey for a sauce that’s as rustic as it is refined. It’s a dish that feels sunny, soulful, and just a little bit irresistible.
Serves 4
Ingredients
- 1 pound chicken breasts (thinly cut)
- 1 garlic clove (grated)
- olive oil
- 1 lemon (juiced)
- kosher salt and pepper (freshly ground)
- Romesco Sauce
- 1 red bell pepper (charred over flame or in broiler, skin removed, chopped)
- 2 tablespoons roasted garlic (cut off 1/3 top, add olive oil & salt, place in foil, cook at 350 for 25 minutes)
- 1/4 cup almonds (toasted)
- 1 shallot (small, halved)
- 2 teaspoons oregano (fresh)
- 2 tablespoons vinegar (sherry)
- 1 tablespoon tomato paste
- 1 tablespoon honey
- 1 cup olive oil
- kosher salt and black papper (freshly ground)
- 2 pounds chicken breasts (thinly cut)
- 2 garlic clove (grated)
- olive oil
- 2 lemon (juiced)
- kosher salt and pepper (freshly ground)
- Romesco Sauce
- 2 red bell pepper (charred over flame or in broiler, skin removed, chopped)
- 4 tablespoons roasted garlic (cut off 1/3 top, add olive oil & salt, place in foil, cook at 350 for 25 minutes)
- 1/2 cup almonds (toasted)
- 2 shallot (small, halved)
- 4 teaspoons oregano (fresh)
- 4 tablespoons vinegar (sherry)
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 2 cups olive oil
- kosher salt and black papper (freshly ground)
- 5 pounds chicken breasts (thinly cut)
- 5 garlic clove (grated)
- olive oil
- 5 lemon (juiced)
- kosher salt and pepper (freshly ground)
- Romesco Sauce
- 5 red bell pepper (charred over flame or in broiler, skin removed, chopped)
- 10 tablespoons roasted garlic (cut off 1/3 top, add olive oil & salt, place in foil, cook at 350 for 25 minutes)
- 1 1/4 cups almonds (toasted)
- 5 shallot (small, halved)
- 10 teaspoons oregano (fresh)
- 10 tablespoons vinegar (sherry)
- 5 tablespoons tomato paste
- 5 tablespoons honey
- 5 cups olive oil
- kosher salt and black papper (freshly ground)
- 10 pounds chicken breasts (thinly cut)
- 10 garlic clove (grated)
- olive oil
- 10 lemon (juiced)
- kosher salt and pepper (freshly ground)
- Romesco Sauce
- 10 red bell pepper (charred over flame or in broiler, skin removed, chopped)
- 20 tablespoons roasted garlic (cut off 1/3 top, add olive oil & salt, place in foil, cook at 350 for 25 minutes)
- 2 1/2 cups almonds (toasted)
- 10 shallot (small, halved)
- 20 teaspoons oregano (fresh)
- 20 tablespoons vinegar (sherry)
- 10 tablespoons tomato paste
- 10 tablespoons honey
- 10 cups olive oil
- kosher salt and black papper (freshly ground)
Directions
- Heat a large grill pan over high heat.
- Season the chicken with garlic, olive oil, salt, and pepper.
- Grill until charred, which is about 3 minutes per side.
- Remove and squeeze lemon juice over chicken.
- Char bell pepperds over open flame or broiler. Cover in a bowl, and when cool enough to handle, remove the skin, seeds, and roughly chop.
- Add to carafe of a blender with garlic, almonds, shallot, oregano, sherry, tomato paste, honey, salt, and pepper.
- Blend until smooth.
- With the blender running, add in olive oil until desired consistency.
- Serve with grilled chicken.