Grilled Chicken Romesco Recipe

Chicken breasts: The main protein of the dish, providing a lean and tender base for the recipe.

Olive oil: Used for marinating the chicken and adding richness to the romesco sauce.

Paprika: Adds a smoky and slightly sweet flavor to the chicken.

Salt: Enhances the overall flavor of the dish.

Roasted red peppers: The key ingredient for the romesco sauce, offering a sweet and smoky taste.

Toasted almonds: Adds a nutty flavor and creamy texture to the sauce.

Garlic: Provides a pungent and aromatic element to the romesco sauce.

Red wine vinegar: Adds acidity and depth to the sauce.

Olive oil: Used again in the sauce to blend all the ingredients together smoothly.

To achieve perfectly grilled chicken breasts, make sure to let them come to room temperature before grilling. This ensures even cooking. Additionally, when blending the romesco sauce, start with a lower speed to break down the toasted almonds and garlic, then gradually increase the speed to achieve a smooth consistency. This method helps to avoid any grainy texture in the sauce.

• chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and can be grilled in the same way as chicken breasts.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements grilled dishes well.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• roasted red peppers - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a rich, concentrated flavor that can mimic the sweetness and depth of roasted red peppers.

• toasted almonds - Substitute with toasted cashews: Toasted cashews have a similar crunch and a slightly buttery flavor that works well in romesco sauce.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can still provide depth to the sauce.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a subtle fruity note to the sauce.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for both the sauce and grilling.

• Allow the grilled chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken breasts in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their moisture and flavor.
• Store the romesco sauce separately in a sealed container. This ensures the sauce retains its vibrant flavor and doesn't make the chicken soggy.
• For short-term storage, keep the chicken and sauce in the refrigerator. They will stay fresh for up to 3-4 days.
• If you plan to keep the grilled chicken for a longer period, consider freezing it. Place the wrapped chicken breasts in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• The romesco sauce can also be frozen. Pour it into an ice cube tray for easy portioning, then transfer the frozen cubes to a freezer bag.
• When ready to enjoy, thaw the chicken and sauce in the refrigerator overnight. Reheat the chicken in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.
• Warm the romesco sauce gently on the stovetop or in the microwave, stirring occasionally to maintain its smooth texture.
• Serve the reheated grilled chicken with a generous spoonful of the warmed romesco sauce on top, just as delicious as the day it was made.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Heat for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Warm the romesco sauce separately in a small saucepan over low heat, stirring occasionally.
  6. Serve the reheated chicken with the warmed sauce on top.

• Stovetop Method:

  1. Slice the grilled chicken into smaller pieces for even heating.
  2. Heat a non-stick skillet over medium heat and add a splash of olive oil.
  3. Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until heated through.
  4. In a separate small saucepan, warm the romesco sauce over low heat, stirring occasionally.
  5. Serve the chicken with the sauce drizzled on top.

• Microwave Method:

  1. Place the grilled chicken on a microwave-safe plate.
  2. Cover the chicken with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. In a microwave-safe bowl, heat the romesco sauce on medium power for 1-2 minutes, stirring halfway through.
  5. Serve the chicken with the warmed sauce.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the grilled chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Warm the romesco sauce separately in a small saucepan over low heat, stirring occasionally.
  5. Serve the chicken with the sauce on top.

• Grill: Used to cook the chicken breasts to perfection, giving them a nice char and smoky flavor.

• Mixing bowl: Used to combine olive oil, paprika, and salt for the chicken rub.

• Tongs: Essential for flipping the chicken breasts on the grill without piercing them and losing juices.

• Blender: Used to blend the roasted red peppers, toasted almonds, garlic, red wine vinegar, and olive oil into a smooth romesco sauce.

• Measuring spoons: Used to measure out the paprika, salt, and red wine vinegar accurately.

• Measuring cups: Used to measure the roasted red peppers, toasted almonds, and olive oil for the romesco sauce.

• Cutting board: Provides a surface for any necessary prep work, such as chopping garlic.

• Knife: Used for chopping the garlic and any other prep work.

• Serving spoon: Used to serve a generous spoonful of romesco sauce on top of the grilled chicken.

• Plate: Used to serve the grilled chicken with romesco sauce.

Pre-marinating the chicken: Marinate the chicken breasts the night before to save time on the day of cooking.

Use jarred roasted peppers: Opt for jarred roasted red peppers instead of roasting your own to cut down on prep time.

Pre-toast almonds: Toast a batch of almonds in advance and store them for quick use in recipes.

Blender efficiency: Use a high-speed blender to make the romesco sauce in seconds.

Batch cooking: Grill extra chicken breasts and store them for quick meals throughout the week.