Grilled Chicken with Roasted Red Pepper Sauce Recipe

Vegan chicken: Plant-based protein that mimics the texture and flavor of traditional chicken.

Roasted red bell peppers: Sweet and smoky peppers that add depth to the sauce.

Garlic: Adds a pungent and aromatic flavor to the sauce.

Olive oil: Provides a rich, fruity base for the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and earthy flavor to the sauce.

When grilling vegan chicken, ensure that the grill grates are well-oiled to prevent sticking. This will help achieve those desirable grill marks and a nice, even cook. For the roasted red pepper sauce, you can char the red bell peppers directly on the grill before blending to add a smoky depth to the sauce.

• vegan chicken - Substitute with tofu: Tofu is a versatile plant-based protein that absorbs flavors well and has a texture that can mimic chicken when grilled.

• vegan chicken - Substitute with seitan: Seitan has a chewy texture similar to chicken and is high in protein, making it an excellent substitute.

• roasted red bell peppers - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a rich, umami flavor that complements the sauce well.

• roasted red bell peppers - Substitute with grilled tomatoes: Grilled tomatoes offer a smoky flavor and a similar texture to roasted red bell peppers.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile and is convenient to use.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the sauce.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is also suitable for high-heat cooking.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper offers a slightly different, more subtle heat and can add depth to the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, which can elevate the flavor profile.

• Allow the vegan chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the grilled vegan chicken to an airtight container. For best results, use a container that fits the pieces snugly to minimize air exposure.
• Pour the roasted red pepper sauce into a separate airtight container. This keeps the sauce fresh and prevents it from soaking into the chicken prematurely.
• Store both the vegan chicken and the sauce in the refrigerator. They will stay fresh for up to 3-4 days.
• If you plan to freeze the dish, wrap each piece of vegan chicken individually in plastic wrap or aluminum foil. This prevents freezer burn and makes it easier to thaw individual portions.
• Place the wrapped vegan chicken pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the roasted red pepper sauce in a separate freezer-safe container or ice cube tray. Once frozen, transfer the sauce cubes to a freezer bag for easy portioning.
• When ready to enjoy, thaw the vegan chicken and sauce in the refrigerator overnight. Reheat the chicken on the grill or in a skillet until warmed through. Heat the sauce in a saucepan over low heat, stirring occasionally.
• For a quick meal, you can microwave the vegan chicken and sauce until heated, but grilling or skillet reheating will maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover vegan chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 15-20 minutes or until warmed through. For the roasted red pepper sauce, transfer it to a small oven-safe dish and heat alongside the chicken, stirring occasionally.

• Use a microwave for a quick reheat. Place the vegan chicken on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 2-3 minutes, checking halfway through. For the roasted red pepper sauce, transfer it to a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through.

• Reheat on the stovetop for a more controlled method. In a non-stick skillet, add a splash of olive oil and heat over medium heat. Add the vegan chicken and cook for 3-5 minutes on each side until heated through. For the roasted red pepper sauce, pour it into a small saucepan and heat over low to medium heat, stirring occasionally until warm.

• Use an air fryer for a crispy texture. Preheat the air fryer to 350°F (175°C). Place the vegan chicken in the air fryer basket and heat for 5-7 minutes, shaking the basket halfway through. For the roasted red pepper sauce, you may need to heat it separately using one of the other methods mentioned.

• For a grill reheat, preheat your grill to medium heat. Wrap the vegan chicken in aluminum foil to prevent it from drying out and place it on the grill. Heat for about 5-7 minutes, turning halfway through. The roasted red pepper sauce can be reheated in a small saucepan on the grill's side burner or on the stovetop.

• Grill: Used to cook the vegan chicken pieces to give them a smoky, charred flavor.

• Blender: Essential for blending the roasted red bell peppers, minced garlic, olive oil, salt, and black pepper into a smooth sauce.

• Tongs: Handy for flipping the vegan chicken pieces on the grill to ensure even cooking.

• Cutting board: Provides a stable surface for mincing the garlic and handling the roasted red bell peppers.

• Knife: Used to mince the garlic and possibly to cut the roasted red bell peppers if they need to be chopped before blending.

• Measuring spoons: Necessary for accurately measuring the olive oil, salt, and black pepper for the sauce.

• Basting brush: Optional, but useful for applying any additional olive oil to the vegan chicken pieces while grilling to keep them moist.

• Serving platter: To present the grilled vegan chicken with the roasted red pepper sauce elegantly.

Pre-roast the peppers: Roast the red bell peppers in advance and store them in the fridge. This saves time when preparing the sauce.

Use pre-minced garlic: Buy pre-minced garlic to cut down on prep time.

Preheat the grill: Start preheating your grill while you prepare the other ingredients to save time.

Batch cook the chicken: Grill extra vegan chicken pieces and store them for quick meals later in the week.

Blend in bulk: Make a larger batch of the roasted red pepper sauce and store it in the fridge for future use.