Grilled Chicken with Smoky Romesco Sauce and Charred Vegetables

Method

1. Step 1: Preheat a grill or grill pan over medium-high heat to about 200°C (400°F). If using an oven, preheat to 220°C (425°F) and line a sheet pan with parchment.

2. Step 2: Make the romesco. In a food processor, combine the roasted red peppers, almonds, garlic, tomato paste, sherry vinegar, smoked paprika, cayenne, and bread. Pulse until finely chopped, scraping down the sides. With the motor running, drizzle in 1 1/2 tbsp olive oil until the sauce is thick but spoonable. Season with salt. It should smell smoky and nutty; set aside.

3. Step 3: Prep the vegetables. Slice zucchini lengthwise into 1/2-inch planks. Core and quarter the bell peppers. Cut the red onion into thick wedges. Trim the asparagus. Toss all vegetables with 1 tbsp olive oil, salt, and pepper.

4. Step 4: Grill the vegetables. Place them on the grill in a single layer. Cook zucchini 3–4 minutes per side until charred and tender. Bell peppers 4–5 minutes per side until the skin blisters. Onion wedges 3–4 minutes per side. Asparagus 2–3 minutes, turning once. You will hear a steady sizzle and see dark grill marks. Transfer to a platter.

5. Step 5: Grill the chicken. Pat the chicken dry and season with salt and pepper. Grill over direct heat for 6–7 minutes per side, until the internal temperature reaches 75°C (165°F) and the juices run clear. Let rest 5 minutes, then slice against the grain.

6. Step 6: Assemble. Spread a generous spoonful of romesco on each plate. Top with sliced chicken and grilled vegetables. Serve extra romesco on the side.