Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 2 large red bell peppers, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Fresh parsley for garnish (optional)

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, honey, minced garlic, smoked paprika, dried oregano, salt, and pepper.
  2. Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken
  3. Seal the bag or cover the dish and refrigerate for 30 minutes to marinate.
  4. In a separate bowl, combine sliced red peppers with olive oil, garlic powder, salt, and pepper. Toss until well coated.
  5. Heat your grill to medium-high heat (about 400°F or 200°C).
  6. Remove chicken from marinade and discard the marinade. Place chicken on the grill and cook for 6-7 minutes on each side or until internal temperature reaches 165°F (75°C).
  7. Add the seasoned red peppers to the grill alongside the chicken during the last 5 minutes of cooking. Grill until tender and slightly charred, turning once.
  8. Remove chicken and peppers from grill. Let the chicken rest for 5 minutes before slicing. Serve chicken topped with grilled peppers and garnish with parsley if desired.