Grilled Chicken and Red Pepper Focaccia

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Preheat barbecue to medium heat. Place chicken in a large, sealable plastic bag.
  2. In a bowl, stir together oil, lemon juice, vinegar, basil, garlic, mustard, sugar and ground pepper.
  3. Pour half the mixture over the chicken.
  4. Seal plastic bag, pressing out excess air, and refrigerate at least 30 minutes.
  5. Save the remaining marinade to baste the chicken during grilling.
  6. Meanwhile, grill whole red peppers on barbecue until skin is blackened on all sides.
  7. Place peppers in a paper bag, fold shut and let cool 10 minutes.
  8. Pull skins from peppers.
  9. Cut peppers in half, discard seeds and membranes, and dice. Stir gently into remain ing oil mixture and set aside. Drain chicken.
  10. 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.
  11. Let cool slightly and slice. Cut focaccia in 4 then cut each piece in half along the thickness.
  12. Divide chicken, grilled peppers and basil between 4 pieces.
  13. Top with remaining pieces of focaccia and serve. Makes 4 servings.

Reviews

(1)
Most Helpful

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.

Jitta January 28, 2008

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