Grilled Chicken with Feta and Red Pepper Sauce

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

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

Directions

  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.

Spicy Margarita

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Blanco Tequila
  • 0.5 oz. Triple Sec
  • 0.75 oz. Fresh Lime Juice
  • 0.5 oz. Sugar Syrup
  • 2 dashes of Hot Sauce
  • 1 dash of Salt
  • Ice
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