Barbecued chicken with romesco sauce
Savor the smoky flavor of barbecued chicken paired with romesco sauce made from roasted red peppers, almonds, garlic, and a hint of chili. Perfect for grilling enthusiasts, this recipe combines juicy chicken with a zesty, nutty sauce for an unforgettable meal.
Cook time 65 min
Prep time 20 min
Ingredients:
3 lb whole chicken1 tbsp olive oil
1 tbsp fresh thyme
2 red peppers
1/2 cup almonds
2 garlic cloves
2 tbsp vinegar
1 tbsp tomato puree
1 tsp chili powder
Barbecuing chicken is a time-honored tradition that enhances the flavor with a perfect char. This recipe for barbecued chicken is paired with romesco sauce made from roasted red peppers, almonds, garlic, and spices. It's a delicious way to enjoy outdoor cooking and impress your guests with a burst of bold flavors in every bite.
Instructions:
- Preheat your barbecue grill to medium-high heat.
- Rinse the whole chicken under cold water and pat it dry with paper towels.
- Rub the chicken with olive oil, ensuring it’s well-coated to help it stay moist during grilling.
- Sprinkle the fresh thyme over the chicken, rubbing it into the skin and cavities for increased flavor.
- Place the seasoned chicken on the barbecue grill.
- Grill the chicken, turning occasionally to ensure it cooks evenly. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C) at the thickest part of the breast and thighs.
- Depending on the size of your chicken, it should take about 1 to 1.5 hours to cook.
- While the chicken is cooking, prepare the red peppers by roasting them. Place them on the grill until their skins are charred and blistered. This should take about 10-15 minutes.
- Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or a kitchen towel to steam for about 10 minutes. This will make peeling the skin easier.
- Peel the skins off the peppers and remove the seeds.
- In a blender or food processor, combine the peeled red peppers, almonds, garlic cloves, vinegar, tomato puree, and chili powder.
- Blend the ingredients until you achieve a smooth, thick sauce. Taste and adjust seasoning if necessary.
- Once the chicken is fully cooked, remove it from the grill and let it rest for about 10 minutes before carving.
- Serve the grilled chicken with a generous spoonful of the romesco sauce on the side or drizzled over the top.
Tips:
- 1: Ensure your grill is preheated to medium-high heat before placing the chicken on it. This helps to sear the chicken quickly and lock in juices.
- 2: Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption.
- 3: Roast the red peppers until their skins are charred for a smoky flavor in your romesco sauce. Once charred, place them in a sealed container for a few minutes to make peeling off the skins easier.
- 4: Blend the romesco sauce ingredients until smooth but still with a bit of texture for a more authentic and hearty consistency.
- 5: Let the cooked chicken rest for 5-10 minutes before carving to allow the juices to redistribute, making for a juicier and more flavorful meal.
A delicious barbecued chicken, paired with romesco sauce, is a perfect meal for any outdoor gathering. The combination of smoky, juicy chicken and the rich, spicy sauce will leave everyone craving for more. Follow the tips provided to ensure your chicken is cooked to perfection and your sauce is flawlessly blended for the ultimate dining experience.
Nutrition per serving
8 ServingsCalories 560kcal
Protein 45g
Carbohydrates 3.55g
Fiber 1.89g
Sugar 1.32g
Fat 40g
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