Grilled Chicken with Roasted Red Pepper Coulis
Sauces are key to transforming meats and vegetables from the ordinary to the extraordinary. This red pepper coulis is fabulous on chicken, burgers, grilled portobellos or couscous.
- 2 1/2 pounds boneless, skinless chicken breasts and/or thighs
- 2 large red bell peppers
- 3-4 marinated or oil-cured sundried tomatoes, chopped (about 2 tablespoons)
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 12-14 fresh basil leaves
- Salt and pepper
- Pinch of cayenne pepper (optional)
- Preheat the oven to 400 degrees F. Place the peppers on an oiled sheet pan. Bake, turning occasionally, until the peppers are blackened and soft, about 50 minutes (or roast over an open flame on your grill until blackened and blistering). Let the peppers cool and remove and discard the skins and seeds. In a food processor, puree the peppers with the rest of the ingredients. Add salt and pepper to taste.
- Preheat grill to medium-high heat. Sprinkle the chicken with salt and pepper and a little oil. Grill the chicken about 10-15 minutes on each side until thoroughly cooked to 165 degrees F. when tested with a meat thermometer. Baste the chicken with a bit of the coulis during the last few minutes of grilling. Serve with more coulis on the side or drizzled on the plate.
If you’re not serving a crowd, just reduce the amount of chicken. The leftover coulis will keep in the refrigerator for several days, and adds plenty of zest to grilled portobello mushrooms, burgers, or vegetable couscous.
Calories: 402, Fat: 17 g, Cholesterol: 120 mg, Sodium: 121 mg, Carbohydrate: 22 g, Dietary Fiber: 10 g, Protein: 49 g