Originally published on June 6, 2012.
This great summer grilled dinner can easily be adapted to the broiler or stove top grill pan for both the chicken and the roasted peppers required for the sauce.
- 4 large boneless skinless chicken breasts
- 2 cloves finely chopped garlic
- juice and zest of one lemon
- 3 tbsp olive oil
- pinch salt and pepper
- 3 tbsp chopped fresh herbs
- 2 large or 3 small red bell peppers
- 1 clove minced garlic
- 2 tbsp honey
- juice of half a lemon
- pinch of salt and pepper
- ½ tsp chilli flakes (more or less to taste to adjust the heat. You can substitute crushed chilli paste or Tabasco sauce to taste as well)
- Mix all of the marinade ingredients together. You can use a single herb or mix them up if you like. we used rosemary, chives and oregano.
- Pour the marinade over the chicken breasts and let marinate for 10 -15 minutes before grilling until fully cooked on a medium high heat grill.
- Grill the peppers on a hot grill, turning several times until they are blackened over most of the surface area. Remove them from the grill and place them in a large sealed Ziploc bag for about 10 minutes. The peppers will steam inside the bag and release their charred skins, making it very easy to remove.
- Remove the skins, stems and seeds, chop the peppers and puree them in a food processor or blender along with the garlic, honey, lemon juice, salt, pepper and chili flakes.
- Transfer the sauce to a small saucepan and simmer for just a couple of minutes to warm it through, then hold it over low heat until ready to serve with the grilled chicken.