Flame-Roasted Chicken with Red Pepper Sauce

Marinating the Chicken In a bowl, combine the olive oil, minced garlic, paprika, salt, and black pepper. Add the chicken breasts to the marinade and coat them evenly. Cover and refrigerate for at least 30 minutes.

Flame-Roasting the Red Peppers Using a pair of tongs, hold the red peppers directly over an open flame until the skin is charred and blistered, turning occasionally. Place the flame-roasted peppers in a bowl, cover with plastic wrap, and let them sit for 10 minutes. Remove the charred skin, seeds, and ribs. Slice the peppers into strips.

Preparing the Red Pepper Sauce In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for an additional 1-2 minutes. Stir in the cayenne pepper, chicken broth, and flame-roasted red pepper strips. Simmer for 10 minutes. Stir in the heavy cream and season with salt and pepper to taste.

Cooking the Chicken Heat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side, or until fully cooked and lightly charred. Remove from heat and let rest for a few minutes.

Assembling the Dish Slice the grilled chicken breasts and arrange them on a serving platter. Spoon the flame-roasted red pepper sauce over the chicken. Serve hot and enjoy!