Grilled Garlic-Lime Chicken with Spanish Romesco Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in garlic and lime, served with a smoky Spanish Romesco sauce made from roasted red peppers and almonds. This spanish-inspired chicken ready in about 55 minutes blends olive oil, minced garlic cloves, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Spanish cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes in the fridge.
  2. Step 2: Meanwhile, prepare the Romesco sauce by blending 2 large roasted red peppers, 1/4 cup toasted almonds, 1 tsp smoked paprika, 1 tbsp sherry vinegar, 1 minced garlic clove, 1/4 cup olive oil, 1/2 tsp salt, and 2 tbsp water until smooth and creamy.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Grill marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Remove chicken from grill and let rest for 5 minutes. Serve topped with 1/4 cup Romesco sauce per chicken breast.

Frequently asked questions

How long does Grilled Garlic-Lime Chicken with Spanish Romesco Sauce take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Garlic-Lime Chicken with Spanish Romesco Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Garlic-Lime Chicken with Spanish Romesco Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Garlic-Lime Chicken with Spanish Romesco Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Garlic-Lime Chicken with Spanish Romesco Sauce?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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