Grilled chicken in pepper sauce

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 690, total fat 41 G., saturated fats 9 G., proteins 65 G., carbohydrates 13 G., fiber 3 G., cholesterol 300 mg, sodium 1282 mg, sugar 8 G.

This chicken gets its amazing flavor from a homemade sweet and hot pepper sauce, which doubles as a marinade, glaze, and dip when served. Grill the marinated chicken, brushing it with the sauce for a minute before it's done cooking, allowing it to brown and caramelize slightly. Serve with the remaining sauce for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

4 skinless chicken drumsticks
4 skinless chicken thighs (bone-in)
2 skinless chicken breasts (bone-in), cut in half
1/4 cup vegetable oil

Sauce

4 cups cherry tomatoes
6 Thai chili peppers
2 small red onions, peeled and cut into 4 pieces
2 orange bell peppers, halved
2 red bell peppers, cut in half
2 red jalapeños, halved
2 tablespoons apple cider vinegar
2 tsp light brown sugar
4 cloves garlic, crushed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, red onion, chili pepper, cherry tomatoes, sweet pepper, apple cider vinegar, brown sugar

Cooking the dish according to the recipe:

Sauce:

Preheat half of the grill to 400°F (200°C). Position the grill rack over direct heat and add the tomatoes, Thai chili peppers, onions, bell peppers, and jalapeños. Cook, turning, until the vegetables are golden brown, 20 to 25 minutes.
Place the roasted vegetables in a medium saucepan along with the vinegar, sugar, garlic, a pinch of salt and enough water to cover the vegetables completely.

Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until the liquid has reduced by half, 15-20 minutes. Remove from heat and let cool, then stir until smooth. Strain the sauce through a fine-mesh sieve.
Chicken:

Place the chicken, 1/2 cup of sauce, and vegetable oil in a large zip-lock bag. Stir and seal. Marinate for 1-2 hours at room temperature.
Preheat half of the grill to 200°C.
Remove the chicken from the bag, drain the marinade and pat the chicken dry.
Place the chicken, smooth side down, over direct heat and cook until grill marks appear, then flip and cook over indirect heat for 10-15 minutes, depending on the size of the chicken and the temperature. A few minutes before the chicken is done, brush the chicken with the sauce. Serve with the remaining sauce.