Create a savory red pepper herb grilled chicken loaded with sun-dried tomatoes, garlic, basil, and roasted red pepper. This easy recipe turns ordinary plain chicken into a family favorite that’s perfect baked or grilled.
Dinner doesn’t have to be boring and luckily chicken is still one of the more affordable proteins available. This marinade for this recipe can be made ahead of time or in larger batches and frozen until needed if you’d like to enjoy that sun-burst fresh from the garden flavor year round.
2 boneless, skinless chicken breasts, halved
1 red bell pepper
1/4 cup sun-dried tomatoes
1/2 cup basil leaves
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
kosher salt and freshly ground pepper, to taste
Roast, Grill or broil a whole red pepper until charred and immediately plunge into a bowl of hot water, cover with a clean lint free cloth and let it rest for 5 minutes. Remove the pepper with tongs and place it under cold running water to remove the skin.
Cut the pepper in half and remove the seeds and stem, then place it in food processor (or blender), add the sun-dried tomatoes, basil, garlic, red pepper flakes, salt, and pepper, pulsing on and off until the mixture is partially blended and the consistency of lightly chunky paste.
Drizzle in olive oil, pulse again, Taste and adjust seasoning, if necessary.
Season both sides of chicken breasts with salt and pepper, and then drop them into a marinating dish or a zip-close bag, pour the roasted red pepper sauce over the chicken, coating thoroughly and allow it to marinate for at least 30 minutes while the grill heats.
Grill about 4-5 minutes per side (depending on the thickness of your breasts).