Gluten Free Grilled Chicken a la Diabla Dulce

I love good grilled chicken. Bad grilled chicken? DRIED chicken?  I pass. Really. I think I’m a bit of a chicken snob. The other night when I peered into my fridge, I was greeted with chicken breast screaming to be grilled. Screaming to be grilled? Okay, maybe that was me screaming.

I was hot and had been Baking for Bette (and more!) for most of the afternoon. I wanted something speedy and tasty. So grilled it was.

Now, Diabla Dulce. Yea. I dunno. I really like this peppery-garlic oil (the Diabla part) that we make sometimes to drizzle over things. AND I had been thinking about making some for the bread sticks I was making. So, hmm.. back to the fridge. While grabbing the garlic, I noticed this bag of sweet baby bell peppers just crying out for attention (the Dulce part). It was a done deal.

I highly recommend this Diabla Dulce sauce to anyone with a craving for garlic and tasty chicken.

Grilled Chicken a la Diabla Dulce
4 chicken breasts, rinsed and dried.
6 cloves of garlic
1/3 cup of olive oil
3 teaspoons black pepper
1 1/2 teaspoons red pepper flakes
1 jalapeño pepper, diced
3-4 small sweet baby bell peppers of varying colors, chopped roughly
2/3 cup chopped sugar snap peas
1 1/2 teaspoons salt


  1. Preheat your grill. (medium-high)
  2. In a small saucepan, heat olive oil.
  3. Add garlic, black pepper, and red pepper flakes.
  4. Heat a slow simmer, stirring regularly, for 2-3 minutes or until quite aromatic. Do not let the garlic burn.
  5. Remove from heat.
  6. Using a BBQ/pastry brush, brush the garlic/pepper oil over both side of the chicken breasts.
  7. Sprinkle each breast with a smidge (okay.. teeny bit) of salt. (Using no more than 1 tsp total for all 4 breasts.)
  8. Put your chicken on the grill. (Watch the clock….) Grill each side for 4-5 minutes depending on thickness.
  9. Remove the chicken from the grill and place on one plate. Allow to rest while you finish.
  10. Put the garlic/pepper oil mixture back on medium heat.
  11. Add the chopped jalapeños, bell peppers and sugar snap peas.
  12. Sautee veggies quickly in garlic-pepper oil. Until crisp-tender. About 2 minutes.
  13. Slice each chicken breast at an angle and lay on a serving dish.
  14. Spoon Diabla Dulce sauce over each chicken breast. Don’t forget to drizzle the oil!

Serve with a green salad (and garlic rice).

Extra oil? Guess you’d better make some bread sticks too! 😉



  1. This sounds yummy. Agree with you – who likes dried chicken?! I might have to add this to our menu next week!

  2. Kate!

    Fantastic! I made this today. I absolutely love it. Verrrrry peppery! I’ve never made anything like this. Celiac has forced me to live in my kitchen but between the wraps and this chicken a a diabla dulce I dont want to leave!

    Thanks for this.


    I hear you about the kitchen-living. I used to LOVE to cook/bake but when Celiac became a diagnosis I was lost. I’m actually HAPPY to be back tethered to my kitchen. I feel my creative juices flowing and it keeps away the tapping-toes energy!

    I’m glad you like it too! =)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: