Fireworks Grilled Chicken with Chipotle Tomato Butter Roasted Red Pepper Sauce
I always forget how much I love roasted red peppers. They are the perfect mash up for our chipotle tomato butter. I can't believe I haven't tried it before. And hey, who doesn't love a meal with smothered grilled chicken in it? This sauce is divine. The best thing is having the leftovers of it to serve as soup for lunch the next day!
2 garlic cloves (unpeeled) wrapped in foil for roasting
2 red peppers, rinsed left whole
1 Fireworks Chipotle Tomato butter burst
Juice of 1/2 lemon
4 Boneless, skinless chicken breasts (1 1/2-2 lbs)
Arugula for garnish
salt and pepper
1. Heat grill to medium, lightly oil grates. Place the whole peppers and the packet of foil-wrapped garlic on the grill and cook until softened about 10-15 minutes. You'll want some blackened edges on your peppers, and some brown on the garlic. Remove when softened and let cool completely. When they are ready, peel the skins from the peppers using a paper towel or pairing knife. Squeeze the garlic from their skins.
2. In a blender, combine the garlic, peppers, lemon juice, butter, 1/2 tsp salt, 1/4 tsp fresh ground pepper. Blend until emulsified, adding water if too thick. Taste for salt, if needed, add 1/4 tsp more.
3. Season both sides of chicken breast generously with salt and pepper. Then put on the hot grill and cook until browned and cooked through to 165, about 5-8 minutes a side.
4. Serve on a bed of arugula and pour sauce over. Sizzle. Spread. Boom.