Grilled Chicken Breast with Sweet Roasted Red Pepper Sauce

Ingredients

• 3 red bell peppers (Whole; reserve as much natural pepper juice as possible after roasting)
• 0.75 cup granulated sugar
• 0.25 cup apple cider vinegar
• 2 tbsp lemon juice
• 0.5 tsp fine salt (For the sauce)
• 3 boneless, skinless chicken breasts (Each breast weighs 8–10 oz)
• 1.5 tsp granulated onion (For the chicken seasoning)
• 1 tsp granulated garlic (For the chicken seasoning)
• 1 tsp paprika (For the chicken seasoning)
• 0.5 tsp cayenne pepper (For the chicken seasoning)
• 1.5 tsp fine salt (For seasoning the chicken)
• 2 tbsp vegetable oil (Drizzle over the seasoned chicken)
• cooking spray (Use lightly for the sheet tray and chicken, as needed)

Steps

1. 1

   Lightly spray a sheet tray with cooking spray. Place the whole red bell peppers on the tray.

2. 2

   Place the tray under the broiler. Turn the peppers once or twice as needed, broiling until they are evenly charred and their skins are well blistered.

3. 3

   Transfer the charred peppers to a bowl and let them cool for about 30 minutes.

4. 4

   Peel away and discard the charred skins. Remove and discard the stems and seeds, reserving as much of the natural pepper juice as possible.

5. 5

   Add the roasted peppers and reserved juices to a saucepan. Add the sugar, apple cider vinegar, lemon juice, and 1/2 teaspoon fine salt.

6. 6

   Bring the pepper mixture to a boil. Cover the saucepan, reduce the heat to low, and simmer for 20 minutes.

7. 7

   Remove the sauce from the heat and let it cool.

8. 8

   Transfer the cooled sauce to a bullet blender and blend until completely smooth. Set aside.

9. 9

   Cut into the thick side of each chicken breast and gradually open it out into a thinner, more even piece, keeping the breast intact. This helps it cook quickly and evenly on the grill.

10. 10

    In a small bowl, combine the granulated onion, granulated garlic, paprika, cayenne pepper, and 1 1/2 teaspoons fine salt.

11. 11

    Season both sides of the chicken liberally with the seasoning mixture.

12. 12

    Drizzle the vegetable oil over the chicken and rub it in to coat evenly. Lightly spray the chicken with cooking spray if needed.

13. 13

    Heat a grill until hot. Place the chicken on the grill and cook the first side for about 3–4 minutes, until it develops a good char.

14. 14

    Flip the chicken and cook for another 60–90 seconds, or until cooked through. Check the thickest part with an instant-read thermometer; the chicken should reach 165°F.

15. 15

    Remove the chicken from the grill and let it rest briefly.

16. 16

    Serve the grilled chicken with the sweet roasted red pepper sauce spooned or drizzled over the top.

Notes

The sauce can be prepared ahead and refrigerated in an airtight container. Grill temperature and chicken thickness vary, so use an internal temperature of 165°F as the doneness test rather than relying only on the stated cooking time.

Nutrition per serving

• main
• grilled
• high-protein
• gluten-free
• dairy-free
• spicy
• make-ahead sauce