Recipe of the Week: Grilled Spice-Rubbed Chicken Breasts With Peperonata Sauce
If you are looking for a quick and easy dinner, this recipe is the perfect solution. Tender chicken breasts grilled to perfection and topped with sweet peppers and tomato sauce. The dish is bursting with flavor. Serves eight. (Chef tip: Cut the chicken breasts into thin slices for even cooking.)
1/4 cup extra virgin olive oil
2 tablespoons brown sugar
1/8 teaspoon crushed red peppers
2 teaspoons salt
2 cloves garlic, chopped
2 scallions (white and green parts), minced
1/2 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Non-stick vegetable oil spray
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
8 boneless skinless chicken breast halves (4 ounces each), trimmed, rinsed and patted dry
To make the chicken, combine the brown sugar, salt, crushed red pepper flakes, paprika, coriander, pepper, thyme, onion powder, allspice, cinnamon and cayenne in a small bowl and stir to mix. Set the breasts in a baking dish and drizzle with the oil, rubbing it over the meat on both sides. Sprinkle the rub, garlic and scallions on both sides of the chicken, massaging the seasonings into the meat with your fingers. Refrigerate for one hour while you make the sauce and prepare the grill.
Preheat a gas grill to high or prepare a hot charcoal fire. Scrub and oil the grill grate.
Arrange the chicken breasts on the grill at a 45° angle to the bars of the grate. Grill until the chicken has grill marks, about two minutes, and then rotate the breasts 90° (to get a crosshatch of grill marks) and continue grilling for two to four minutes. Flip the chicken breasts and generously brush the cooked tops with glaze. Cook the second side the same way, for four to six minutes. Flip the chicken breasts again, brush with the glaze, and grill until the breasts are firm to the touch, another one to two minutes. Transfer the breasts to a platter. Serve at once.
SPICY PEPPER SALAD PEPERONATA SAUCE
(serves eight)
2 pounds red and yellow peppers, roasted and sliced
2 onions, peeled, roasted and sliced
1 pound ripe Roma tomatoes, seeded and chopped
1 teaspoon fresh basil, chopped
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper
2 cups tomato sauce
1/8 teaspoon freshly ground black pepper
In a large 12-inch saute pan, heat the oil and add onion, crushed pepper flakes, and red and yellow peppers and cook for five minutes at high heat.
Add tomatoes and salt, cook for five minutes, add tomato sauce. Lower the heat and cook for 25 minutes.
Taste for seasoning and sprinkle with basil. Serve over grilled chicken.