Grilled Chicken and Scallions with Romesco
By America's Test KitchenPublished on June 5, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
13 scallions, trimmed¾ cup jarred roasted red peppers, patted dry½ cup almonds, toasted½ cup fresh parsley leaves 6 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 2 garlic cloves, peeled and smashedSalt and pepper 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Before You Begin
Two bunches of scallions should be sufficient for this recipe.
Instructions
- Pulse 1 scallion, red peppers, almonds, parsley, ¼ cup oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until finely chopped, about 12 pulses. Set aside romesco.
- Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil and season with salt and pepper. Toss remaining 12 scallions with remaining 1 tablespoon oil and season with salt and pepper.
- Grill chicken and scallions over hot fire until chicken registers 160 degrees, about 6 minutes per side, and scallions are lightly charred, about 3 minutes per side. Transfer chicken and scallions to platter, tent with foil, and let rest for 5 minutes. Serve with romesco.
Time
30 minutesYield
Serves 4Ingredients
13 scallions, trimmed
¾ cup jarred roasted red peppers, patted dry
½ cup almonds, toasted
½ cup fresh parsley leaves
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, peeled and smashed
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Ingredients
13 scallions, trimmed
¾ cup jarred roasted red peppers, patted dry
½ cup almonds, toasted
½ cup fresh parsley leaves
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, peeled and smashed
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Ingredients
13 scallions, trimmed
¾ cup jarred roasted red peppers, patted dry
½ cup almonds, toasted
½ cup fresh parsley leaves
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 garlic cloves, peeled and smashed
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Why This Recipe Works
Topping grilled chicken and charred scallions with a simple yet flavorful food-processor romesco sauce takes this weeknight dinner to the next level.
Before You Begin
Two bunches of scallions should be sufficient for this recipe.
Instructions
- Pulse 1 scallion, red peppers, almonds, parsley, ¼ cup oil, vinegar, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in food processor until finely chopped, about 12 pulses. Set aside romesco.
- Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil and season with salt and pepper. Toss remaining 12 scallions with remaining 1 tablespoon oil and season with salt and pepper.
- Grill chicken and scallions over hot fire until chicken registers 160 degrees, about 6 minutes per side, and scallions are lightly charred, about 3 minutes per side. Transfer chicken and scallions to platter, tent with foil, and let rest for 5 minutes. Serve with romesco.
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