Start this recipe at least a day ahead to allow time for the peppers to marinate. This juicy, succulent dish pairs beautifully with chardonnay. From “100 Perfect Pairings,” by Jill Silverman Hough (Wiley). Serves 6.
Ingredients
3 large bell peppers (red, yellow and green)
1 small orange
3 tablespoons white or golden balsamic vinegar
3 cloves garlic, thinly sliced
9 tablespoons extra virgin olive oil, divided
1 tablespoon kosher salt, divided
1 1/2 teaspoons black pepper, divided
6 chicken breasts, skin-on
6 slices crusty sourdough bread, 1/2-inch thick
Directions
Heat grill to medium-high. Place the bell peppers on the grill and cook, turning occasionally, until well-charred. Cover and set aside until cool.
Use a vegetable peeler to remove zest from half the orange. Cut zest crosswise into thin slices.
Wipe most of the charred skin from the peppers. Cut in half and discard core and seeds. Cut into 1/4-inch slices. Combine peppers with orange zest, vinegar, garlic, 6 tablespoons olive oil, 1 teaspoon salt and 1/2-teaspoon pepper. Cover and refrigerate for 1-3 days, stirring occasionally.
Heat grill to medium-high. Brush both sides of the chicken and bread with remaining 3 tablespoons oil. Sprinkle chicken with remaining 2 teaspoons salt and 1 teaspoon pepper. Grill chicken until cooked through, at least 3-4 minutes per side. During the last 2 minutes, place the bread on the grill and turn it to lightly toast both sides.
Top each piece of bread with a chicken piece, transfer to a platter or individual plates, and let rest, loosely covered with foil, 5 minutes. Top chicken with peppers and serve.
