Grilled Chicken with Roasted-Pepper Sauce

• Vegetable oil, for grill
• 2 garlic cloves (unpeeled)
• 2 red bell peppers, quartered lengthwise, ribs and seeds removed
• 1 tablespoon red-wine vinegar
• 3 tablespoons olive oil
• 3 to 4 tablespoons water
• Coarse salt and freshly ground pepper
• 4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)
• Arugula, for garnish (optional)

1. Heat grill to medium (see page 367 for instructions); lightly oil grates.
2. Wrap garlic cloves in aluminum foil and grill until softened, 10 to 15 minutes.
3. Meanwhile, grill peppers, skin side down, until charred, 6 to 8 minutes.
4. Let peppers and garlic cool slightly.
5. Use paper towels to rub off skins from peppers; squeeze garlic cloves from skins.
6. In a blender, combine garlic, peppers, vinegar, 2 tablespoons olive oil, and 3 tablespoons water; season generously with salt and pepper.
7. Blend until emulsified, adding up to 1 more tablespoon water, if needed, to thin sauce.
8. Rub both sides of chicken breasts with remaining tablespoon olive oil; season generously with salt and pepper.
9. Grill chicken until browned and cooked through, 5 to 8 minutes per side.
10. Serve with sauce, and garnish with arugula, if desired.

vegetable oil, garlic, red bell peppers, redwine vinegar, olive oil, water, salt, chicken, arugula

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-roasted-pepper-sauce-387938 (may not work)