Lunch / Dinner
Grilled Romesco Chicken
Romesco sauce—based on roasted pepper and tomatoes, and thickened with almonds, hazelnuts, or bread—originated in Spain.
For the chicken—
Prepare the romesco sauce and vinaigrette up to one day ahead. You also can marinate the chicken for as long as 4 hours.
Preheat grill to medium-high heat. Brush grill rack with oil.
Whisk together the 3 Tbsp. oil, lemon juice, 1 Tbsp. vinegar, honey, salt, and pepper in a small bowl. Set aside half the vinaigrette for the Grilled Fennel Salad.
Combine remaining vinaigrette with paprika, garlic powder, and 2 tsp. salt for marinade in a bowl. Place chicken in a large bowl. Pour marinade over chicken and toss to coat; cover bowl and refrigerate chicken in marinade while making romesco sauce.
Pulse roasted peppers, 1/4 cup vinegar, sugar, almonds, tomato paste, salt, and pepper flakes in a food processor until smooth. Transfer mixture to a saucepan. Bring mixture to a boil over medium-high heat; simmer, stirring occasionally, until sauce thickens, about 5 minutes. Set sauce aside.
Grill chicken, uncovered, over direct heat until chicken reaches an internal temperature of 165°, 4–5 minutes per side. Serve romesco sauce over chicken.
Combine half of the vinaigrette with paprika, garlic powder, and salt to make a marinade. Reserve the other half for the Grilled Fennel Salad.
Pulse ingredients for romesco sauce until they're well blended. Heat the sauce on the stove top to thicken.
For crosshatch effect, grill chicken for 2 minutes, rotate 90 degrees, and grill 2 minutes more; repeat on other side.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 82mg 27%
Sodium 1164mg 48%
Carbs 12g 4%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.