Grilled Chicken with Roasted-Pepper Sauce

1. 1

   Heat grill to medium (see page 367 for instructions); lightly oil grates.

2. 2

   Wrap garlic cloves in aluminum foil and grill until softened, 10 to 15 minutes.

3. 3

   Meanwhile, grill peppers, skin side down, until charred, 6 to 8 minutes.

4. 4

   Let peppers and garlic cool slightly.

5. 5

   Use paper towels to rub off skins from peppers; squeeze garlic cloves from skins.

6. 6

   In a blender, combine garlic, peppers, vinegar, 2 tablespoons olive oil, and 3 tablespoons water; season generously with salt and pepper.

7. 7

   Blend until emulsified, adding up to 1 more tablespoon water, if needed, to thin sauce.

8. 8

   Rub both sides of chicken breasts with remaining tablespoon olive oil; season generously with salt and pepper.

9. 9

   Grill chicken until browned and cooked through, 5 to 8 minutes per side.

10. 10

    Serve with sauce, and garnish with arugula, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.