Grilled Blackened Chicken with Romesco Sauce

4 from 1 vote

Grilled Blackened Chicken with Romesco Sauce

Spicy, sweet and flavorful this grilled blackened chicken with romesco sauce checks all the boxes. Perfect as a quick and healthy weeknight meal, you’re going to love this combination.

Prep Time15

Cook Time12

Total Time27

Course: Main Course

Cuisine: American

Servings: cutlets with sauce

Calories: 416kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 gas grill
1 brush for grill brush grates with avocado oil
1 mixing bowl for spice
1 mixing bowl for chicken
1 food processor / blender for sauce

Ingredients

Grilled Blackened Chicken

1 lb. chicken breasts butterflied into 4 cutlets
1 tablespoon olive oil drizzle over the spiced chicken
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
⅛-¼ teaspoon cayenne omit if you do not like spice

Romesco Sauce

15.1 ounce jar roasted red pepper strips drain water
½ cup roasted tomatoes packed in oregano and garlic infused olive oil
½ cup almonds whole raw almonds work best
¼ cup olive oil
2 cloves garlic whole raw cloves work best
2 tablespoons warm water
1 tablespoon sherry vinegar
½ teaspoon salt
¼ teaspoon black pepper

Garnish

1 tablespoon Italian parsley chopped small

Instructions

How to Make Grilled Blackened Chicken with Romesco Sauce

Make the Romesco Sauce

Combine the drained roasted red pepper strips, roasted tomatoes, raw almonds, whole garlic cloves, olive oil, warm water, sherry vinegar, salt and black pepper. Mix until smooth and creamy.

Combine the Blackening Spice

Combine garlic powder, dried oregano, paprika, salt, black pepper and cayenne in a small mixing bowl. Omit the cayenne pepper if you do not like spice. Mix well and set aside.

Prepare the Chicken

Butterfly two chicken breasts into four thin cutlets. Season with the blackening spice mixture making sure all sides are well coated. Drizzle the cutlets with olive oil and set aside.

Grill the Chicken

Preheat the grill to 400-450 degrees. Brush the grill grates with avocado oil right before you add the blackened chicken cutlets. Grill for 5-6 minutes per side depending on thickness. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness. Remove from the grill and let the chicken rest before slicing.

Assemble the Dish

Add a spoonful of romesco sauce to the bottom of your serving plate. Spread it out. Top the sauce with the grilled blackened chicken. Finish the dish with freshly chopped Italian parsley. Serve with extra sauce on the side.

Video

Nutrition