Grilled Chicken with Roasted Red Pepper Coulis


Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours


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.


2 1/2 pounds
chicken, breasts or thighs
red bell pepper
sun-dried tomatoes
3 tablespoons
olive oil
2 tablespoons
balsamic vinegar
basil, fresh (leaves)
salt & pepper to taste
cayenne pepper


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 coulis 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.