Active Time

　　45 minutes

　　Total Time

　　1 hour

　　Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.

　　

Ingredients

4 servings

　　

For the Chicken:

1 lb. skinless, boneless chicken thighs

　　1 tsp. kosher salt

　　3 Tbsp. sherry vinegar or red wine vinegar

　　2 garlic cloves, finely grated

　　Vegetable oil (for grill)

　　

For the Romesco:

Vegetable oil (for grill)

　　2 large red bell peppers

　　1 garlic clove, finely grated

　　2 Tbsp. sherry vinegar or red wine vinegar

　　2 Tbsp. unsweetened almond butter

　　1 Tbsp. extra-virgin olive oil

　　1 1/4 tsp. kosher salt

　　1/4 tsp. cayenne pepper

　　

For the Salad:

3 small heads of Little Gem lettuce, leaves separated, or 1 romaine heart, cut into 2" pieces

　　2 mini seedless cucumbers, halved lengthwise, sliced into half moons

　　1/2 red onion, thinly sliced

　　1 cup parsley leaves with tender stems

　　1/2 tsp. kosher salt

　　1/4 tsp. freshly ground black pepper

　　2 Tbsp. extra-virgin olive oil

　　1 Tbsp. fresh lemon juice

　　Hot smoked paprika (for serving; optional)

　　

Grill the Chicken:

Step 1

Season chicken on all sides with salt in a medium bowl. Add vinegar and garlic and toss to coat. Let sit 15 minutes.

　　

Step 2

Prepare a grill for high heat and brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12–15 minutes. Let cool.

　　

Step 3

Do Ahead: Chicken can be grilled 4 days ahead. Transfer to an airtight container and chill.

　　

Make the Romesco:

Step 4

Lightly brush grill grate with vegetable oil. Grill peppers over high heat, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with plastic wrap, and let sit until cool enough to handle.

　　

Step 5

Remove skins and seeds from peppers; discard. Purée peppers, garlic, vinegar, almond butter, olive oil, salt, and cayenne in a blender until smooth. Transfer to a small bowl .

　　

Step 6

Do Ahead: Peppers can be grilled 4 days ahead. Transfer to an airtight container and chill. Romesco sauce can be made 4 days ahead. Transfer to an airtight container and chill.

　　

Assemble the Salad:

Step 7

Thinly slice chicken. Transfer to a large bowl. Add lettuce, cucumbers, onion, and parsley. Season with salt and pepper and toss to combine. Pour oil and lemon juice over and toss to coat.

　　

Step 8

Spread about 1/4 cup romesco sauce across each plate, then top with salad. Sprinkle with paprika, if using.