Grilled Chicken and Red Pepper Focaccia

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Ingredients:
12
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ingredients

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directions

  • Preheat barbecue to medium heat. Place chicken in a large, sealable plastic bag.
  • In a bowl, stir together oil, lemon juice, vinegar, basil, garlic, mustard, sugar and ground pepper.
  • Pour half the mixture over the chicken.
  • Seal plastic bag, pressing out excess air, and refrigerate at least 30 minutes.
  • Save the remaining marinade to baste the chicken during grilling.
  • Meanwhile, grill whole red peppers on barbecue until skin is blackened on all sides.
  • Place peppers in a paper bag, fold shut and let cool 10 minutes.
  • Pull skins from peppers.
  • Cut peppers in half, discard seeds and membranes, and dice. Stir gently into remain ing oil mixture and set aside. Drain chicken.
  • Place chicken on barbecue and grill for about 7 minutes on each side, or until no longer pink inside. Baste with reserved marinade during first half of cooking.
  • Let cool slightly and slice. Cut focaccia in 4 then cut each piece in half along the thickness.
  • Divide chicken, grilled peppers and basil between 4 pieces.
  • Top with remaining pieces of focaccia and serve. Makes 4 servings.

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Reviews

  1. I changed this recipe idea by serving the chicken with a tossed green leaf salad and the roasted peppers on the side and the bread in the middle of the table, however I was in a rush to make dinner and only allowed my chicken to marinate for about an hour. The meal was good but a little bland. it would have been amazing had i let the marinade sit for maybe 4hrs.
     
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