Spanish Style Grilled Chicken Romesco

Directions

1. Prepare grill: Preheat grill to medium-high heat 375°F–425°F. Brush grill grates clean.
2. Grill vegetables: Place bell pepper, tomato, and onion directly on grates. Grill until charred and softened, about 8 to 10 minutes.
3. Transfer bell pepper to a plastic bag to steam and cool. Remove skins and seeds; coarsely chop.
4. Coarsely chop the grilled tomato and onion.
5. Make romesco sauce: Pulse almonds and garlic in a food processor until finely ground.
6. Add bell pepper, tomato, onion, parsley, vinegar, capers, and sugar. Pulse 10 to 12 times or until desired texture.
7. Set aside at room temperature before serving.
8. Prepare chicken: Rinse and pat chicken breasts dry. Drizzle with 2 tsp corn oil, turning to coat. Sprinkle one side with half the Weber® Kick 'n Chicken® Seasoning.
9. Grill chicken: Place chicken on the grill, unseasoned side down. Grill over direct medium-high heat for 5 to 7 minutes, turning once halfway through, until cooked through. Sprinkle remaining seasoning on chicken after flipping.
10. Serve: Remove chicken from the grill and let rest for 5 minutes.
11. Spoon ¼ cup romesco sauce onto individual plates, top with grilled chicken breasts, and garnish with additional chopped parsley, if desired.