Grilled Garlic-Lime Chicken with Spanish Romesco Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

4 pieces (6 oz each) boneless skinless chicken breasts
3 tbsp olive oil
3 minced garlic cloves
2 tbsp fresh lime juice
1 tsp salt
1/2 tsp black pepper
2 large roasted red peppers
1/4 cup toasted almonds
1 tsp smoked paprika
1 tbsp sherry vinegar
1 minced garlic clove for sauce
1/4 cup olive oil for sauce
1/2 tsp salt for sauce
2 tbsp water

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Instructions

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.
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.
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.
Step 4: Remove chicken from grill and let rest for 5 minutes. Serve topped with 1/4 cup Romesco sauce per chicken breast.