Romesco is a Catalan sauce traditionally prepared with roasted tomatoes, almonds, and garlic, and served as a condiment with grilled meat, fish, and vegetables. Many versions abound, including this recipe with the addition of roasted red peppers for sweet and smoky flavor.
In a small bowl whisk all of the marinade ingredients.
Lightly score the chicken breasts on the diagonal, on the smooth (skin) side, making 3 or 4 evenly spaced slashes, each about (1/4 inch) deep. Put the chicken in a bowl, pour in the marinade and turn to coat evenly. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours, turning the chicken occasionally.
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
Brush the cooking grates clean. Grill the bell peppers over direct medium-high heat, with the lid closed, until blackened all over, about 20 minutes, turning every 5 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 to 15 minutes. Remove the peppers from the bowl and peel away and discard the charred skin and remove the stems. Coarsely chop the peppers and transfer to a food processor. Add all of the remaining sauce ingredients and process to blend. Transfer to a bowl.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Remove the chicken from the marinade, allowing any excess marinade to drip back into the bowl to avoid flare-ups. Discard the marinade. Place the chicken, smooth (skin) side down, on an angle to the grate bars over direct medium heat. Grill on the first side, with the lid closed, until the chicken breasts are well grill-marked and release easily from the grates, 4 to 6 minutes. Flip the chicken and repeat on the other side, until an instant-read thermometer inserted in the thickest part the chicken registers 165°F, 4 to 6 minutes longer. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Serve with the romesco sauce and lemon wedges.
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