Grilled Chicken with Spinach, Feta and Red Pepper Sauce

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 14 mins

The sweet pepper sauce picks up some smoke from the grill, a perfect counterpoint for the full-bodied sheep cheese dressing the herb-grilled chicken.

Mark Boughton

To grill the peppers, preheat grill. Place 2 red bell peppers on grill and cook, turning until charred all over. Place peppers in a paper or plastic bag to let steam for 10 minutes. Peel and seed peppers.


Grilled chicken:
4 -- boneless, skinless chicken breasts
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon Coarsely ground black pepper
Red pepper sauce:
2 pounds grilled red bell peppers
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon Coarsely ground black pepper
4 ounces crumbled feta cheese


  1. To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
  2. To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; purée until smooth. 
  3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through. 
  4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce.

Recipe by Deborah Krasner.