Grilled Chicken with Feta and Red Pepper Sauce

Sweet pepper sauce is a perfect counterpoint for full-bodied feta in this herby grilled chicken.

To grill the peppers, preheat grill. Place two red bell peppers on grill and cook, turning until charred all over. Place peppers in a paper or plastic bag to let steam for 10 minutes. Peel and seed peppers.

Prep: 10 min Cook: 14 min
Serves: 4 Save

Ingredients (13)

  • Grilled chicken:
  • 4 boneless, skinless chicken breasts
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Coarsely ground black pepper
  • Red pepper sauce:
  • 2 pound grilled red bell peppers
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon Coarsely ground black pepper
  • 4 ounce crumbled feta cheese


  1. To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
  2. To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; purée until smooth.
  3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
  4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce.


Dive in the sweet and sour symphony of tequila, fresh lime juice and a touch of orange liqueur in the Margarita, a beloved Mexican classic.

Ingredients (5)

  • 1.4 oz. Don Julio Blanco Tequila
  • 0.68 oz. Orange Liqueur
  • 0.68 oz. fresh Lime Juice
  • 0.34 oz. Sugar Syrup
  • Salt and Lime for Garnish