Usuba
Grilled Chicken with Red Pepper
Juicy chicken breast with an aromatic crust, served with caramelized red pepper and potatoes. The dish is grilled with marjoram and garlic, finished with sherry vinegar.
- Total
- 43 min
- Standard serving
- 413.1 g
Ingredients
Total 9
Instructions
- 1
Step 1
Heat up the grill or barbecue.
- 2
Step 2
Mince 2 garlic cloves. Mix with marjoram, olive oil, salt and pepper. Coat the chicken breasts with the mixture and let stand at room temperature for 15 minutes or in the refrigerator overnight.
- 3
Step 3
Clean the red peppers from seeds and cut them lengthwise into 4 parts. Mix in a bowl with the remaining minced garlic and olive oil.
Grill the peppers for about 15 minutes. Return to the bowl, drizzle with sherry vinegar and stir.
- 4
Step 4
Boil the potatoes in salted boiling water until soft for 15–20 minutes. Drain the water and return to the pot.
- 5
Step 5
Grill the chicken breasts for about 10 minutes until cooked through.
- 6
Step 6
Slice the potatoes into rounds.
- 7
Step 7
Place the peppers and potatoes on a plate, arrange the chicken alongside. Drizzle with the remaining vinegar and oil.
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