Grilled Chicken with Spiced Red Pepper Paste

Printed from Jenn's Food Journey, adapted from Food and Wine
- Serves 2 -

2 roasted red peppers, roughly chopped
2 jalapenos, stems remove and quartered (remove seeds for less heat)
1 garlic clove, halved
1 Tablespoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 Tablespoon olive oil
2 boneless, skinless chicken breasts
For the aioli -
1/4 cup mayonnaise
2 teaspoons champagne vinegar
2 Tablespoons roasted red pepper, finely chopped
1/8 teaspoon garlic powder
1/4 teaspoon salt1/4 teaspoon red pepper flakes

In a food processor, add the ingredients except the chicken. Pulse until a loose paste forms. Place chicken in a shallow dish or resealable bag and pour the mixture over the chicken. Cover or seal and place in refrigerator for at least 2 hours.

To make the aioli - mix all the ingredients together in a small bowl until well combined.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from dish or bag and discard the marinade. Place directly over the fire and grill for 8 minutes per side or until the chicken has reached an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with aioli.  Enjoy!