Chicken Santiago

Bahama Breeze Copycat Recipe

Serves: 2

2 (8 oz.) boneless skinless chicken breasts
salt and pepper to taste
2 tablespoons olive oil
1/2 cup roasted red pepper sauce (see recipe below)
2 tablespoons chimichurri sauce

Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, preheated charcoal grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170 degrees on a meat thermometer or the juices run clear when pierced with a fork. Serve immediately with warm roasted pepper sauce drizzled with chimichurri and your favorite sides.

Roasted Red Pepper Sauce
1 tablespoon olive oil
1/4 cup yellow onions
2 teaspoons chopped garlic
1 cup roasted red peppers, rough chopped
2 cups heavy cream
pinch of cumin
salt and pepper to taste
2 teaspoons cornstarch
2 teaspoons water, cold tap

Add oil to a sauce pan and heat to medium. Add onions and garlic saute until they loose the raw appearance. Add red peppers, cream, cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold water in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Puree sauce using a kitchen blender. Serve warm.

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