Romesco-Marinated Chicken Breasts
Source of Recipe
the web
List of Ingredients
Marinade
One 4-ounce jar of pimientos, with their juice
1/4 cup slivered almonds
1 red-ripe plum tomato
2 plump garlic cloves
1 tablespoon red wine vinegar
1 tablespoon paprika, preferably Spanish
1/2 teaspoon dried hot red chile flakes
3/4 teaspoon coarse salt (kosher or sea salt)
1/3 cup olive oil
4 medium boneless, skinless chicken breasts, pounded 1/2 inch thick Recipe
At least on hour ahead, or up to the night before you plan to grill, prepare the marinade: Combine the pimientos, with the juice, almonds, tomato, garlic, vinegar, paprika, chile, and salt in a food processor or blender. With the motor running, pour in the olive oil and process until smooth. Set aside 1/2 cup of the marinade to use as a table sauce.
Place the chicken breasts in a zippered plastic bag. Pour the remaining marinade over the chicken, seal the bag, and toss back and forth to coat the chicken evenly. Refrigerate.
When ready to grill, drain the chicken, discarding the marinade. Let the chicken sit uncovered at room temperature for 20 minutes before grilling.
Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
Grill the chicken uncovered for 10 to 12 minutes total. Turn onto each side twice, rotating the breasts each time to get crisscross grill marks. The chicken is ready when it is white throughout but still juice. Serve hot. Serves 4.
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