Grilled Chicken with Spiced Red-Pepper Paste

  • difficulty:Easy
  • prep time:45 mins (1 hr downtime)
  • cooking time:1 hr 15 mins
  • perfect wines:Grenache

  • It's a summer once again & we love to throw everything on the grill. Try this refreshing dish with a little bit of spice. Zaca Mesa Grenache's red fruits, raspberries & cherry liqueur, & bright acidity makes the perfect pairing for this Mediterranean inspired dish. 

    Serves 2-4 people

    Ingredients

    Chicken:
    • 3 red bell peppers
    • 4 garlic cloves, coarsely chopped
    • 1 tablespoon of seasoning blend
    • 2 1/2 tablespoons white wine vinegar
    • 1/4 cup extra-virgin olive oil
    • One 4-pound chicken—backbone removed, thin cut
    • Vegetable oil, for grilling
    Seasoning blend:
    • Ancho Chile Powder
    • Cumin
    • Garlic Powder
    • Mexican Oregano 
    • Smoked Paprika
    Side:
    • 1 lb cherry tomatoes
    • Balsamic vinegar
    • Everyday seasoning
    • Pilaf rice 
    Instructions
    1. Heat oven to 350 degrees
    2. Stem, seed, & cut red bell peppers into big chunks. Place on cookie sheet & drizzle vegetable oil on top. Cook peppers until charred all over.
    3. Transfer the peppers to a cutting board to cool. Once cool, transfer the peppers to a food processor and add the garlic, vinegar, & seasoning blend and puree. With the machine on, slowly pour in the olive oil.
    4. With a small knife, make 1/2-inch-deep slits all over the chicken halves. Transfer to a large, resealable plastic bag and add the marinade. 
    5. Refrigerate the chicken for at least a hour or overnight. Bring to room temperature before grilling.
    6. Start the rice by placing into a sauce pan with double the amount of water. Salt the water & stir. Bring to a boil, then turn the heat to low & cover. Cook for 10-15 minutes without uncovering pan.
    7. Light a grill. Wipe off most of the marinade from the chicken. Oil the grill grate and put the chicken on it, skin side down. Cover and cook over moderately high heat, until lightly charred, about 7 minutes. Turn the chicken and cook for about 7 minutes, until charred on the other side.
    8. Transfer the chicken to a work surface to rest for 10 minutes.
    9. While the chicken rest, half the cherry tomatoes in half. Toss in balsamic vinegar & everyday seasoning.
    10. Plate chicken, tomatoes, & rice and pair with our Grenache!

    Cheers!