Grilled Chicken with Romesco Sauce
06.08.2019
Recipe by The Carbon Chef (Ben Kirk for Napoleon)
Ingredients
Marinade
1pc chicken thigh
1 tbsp olive oil
1/2 tsp paprika
Salt to taste
1/2 tsp black pepper
1 tsp lemon juice
1 tbsp olive oil
1/2 tsp paprika
Salt to taste
1/2 tsp black pepper
1 tsp lemon juice
Romesco sauce
3-4 garlic cloves
2 red bell peppers
1/2 cup roasted almonds or hazelnuts
1/2 cup toasted breadcrumbs
1 tbsp red wine vinegar
1 cup olive oil
2 red bell peppers
1/2 cup roasted almonds or hazelnuts
1/2 cup toasted breadcrumbs
1 tbsp red wine vinegar
1 cup olive oil
Method
Step 0
Marinade the chicken for at least an 1hr in the fridge.
Step 0
In the meantime, start prepping your sauce. On the grill or in an oven, grill/roast the peppers until they are soft and tender, about 20 mins.
Step 0
Wrap the garlic with a little olive oil in foil and grill/roast them till they are soft and tender, about 20 mins.
Step 0
Add all the sauce ingredients except the olive oil into a blender or mixer and puree. Slowly drizzle in the olive oil to get a desired consistency.
Step 0
Preheat your grill on highest setting. Grill each side of the chicken for 5-6 mins. Use a thermometer to check the doneness, or simply cut open a piece to check.
Step 0
Rest the chicken before slicing and garnish with Romesco sauce.