Grilled Romesco Sauce Pairs Perfectly With Chicken

To keep this recipe simple, the peppers and tomato for the sauce—typically roasted—are scorched on the grill alongside the chicken. Blaine Moats/TNS

Many variations of romesco sauce, a Catalonian roasted tomato sauce, add roasted red peppers for a little sweetness. Here, the peppers and tomato are scorched on the grill alongside the chicken to keep things simple.

Grilled Chicken With Red Pepper-Pecan Romesco Sauce

Active Time: 30 minutes Total Time: 30 minutes

Serves 4

• 2 medium red bell peppers
• 1 medium tomato
• 1 pound chicken cutlets
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 1/2 cup chopped pecans, toasted
• 1 clove garlic
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon crushed red pepper
• Chopped scallions for garnish

Preheat grill to medium-high. Grill bell peppers and tomato, turning occasionally, until blistered all over and charred in spots, 12 to 15 minutes. Transfer to a plate and let rest until cool enough to handle, about 5 minutes.