Spanish Style Grilled Chicken With Romesco Relish  Recipe

This Spanish-inspired grilled chicken dish is fresh and full of flavor.


  • 1 medium red bell pepper
  • 1 medium tomato, halved
  • 1/2 small onion
  • 1 tbsp corn oil
  • 1/4 cup sliced almonds, toasted
  • 1 tbsp minced garlic
  • 3 tbsp chopped fresh parsley
  • 2 tbsp red wine vinegar
  • 2 tbsp capers, drained
  • 1 tsp sugar or honey
  • 4 4-oz. boneless, skinless chicken breasts
  • 2 tsp corn oil
  • 1 tbsp Weber® Kick ‘n Chicken® Seasoning


  1. Preheat grill to medium-high heat.
  2. Brush grill grates clean. Place vegetables directly on grates and grill until they begin to char and soften, about 8 to 10 minutes.
  3. Transfer pepper to plastic bag to steam and cool.
  4. Remove skins and seeds and coarsely chop; set aside. Coarsely chop tomato and onion.
  5. Pulse almonds and garlic in a food processor until almonds are finely ground. Add vegetables, parsley, vinegar, capers and sugar; pulse 10 to 12 times, or until desired texture. Set aside.
  6. Bring to room temperature before serving.
  7. Rinse and pat dry chicken. Place on plate and drizzle with 2 teaspoons oil, turning to coat. Sprinkle top side of chicken with approximately half the seasoning.
  8. Grill, unseasoned side down, over direct medium-high heat for 5 to 7 minutes or until cooked through, turning once halfway through grilling. Sprinkle remaining seasoning on chicken.
  9. Remove chicken to serving platter and let rest 5 minutes before serving.
  10. Spoon ¼ cup romesco sauce on individual plate; top with grilled chicken breast and additional chopped parsley, if desired.
  11. Store remaining romesco in the refrigerator for up to one week.