Ingredients
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2 garlic cloves, minced
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1 tablespoon chili powder
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3 tablespoons balsamic vinegar, divided
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3 1/2 tablespoons extra virgin olive oil, divided
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6 chicken breast halves, skinned and boned (about 2 1/2 lbs)
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1 medium onion, thinly sliced
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2 tablespoons fresh cilantro, chopped
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6 large red bell peppers, cut in half
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2 jalapeno peppers, seeded and minced
Instructions
- Combine the chili powder, 2 tbsp balsamic vinegar, and 2 tbsp olive oil; stir well. Brush the chili mixture on both sides of the chicken breasts. Place in a shallow dish; cover and marinate in the refrigerator for 1 hour.
- Grill the chicken over hot coals (400 to 500 degrees) for 5-6 minutes on each side or until the chicken is done. Arrange the chicken on a serving platter; set aside, and keep warm.
- Brush the skin of the red bell peppers with 1 tbsp olive oil. Grill the peppers, cut side up, over medium coals (300 to 350 degrees) for 6 to 8 minutes or until charred. Cut the peppers into thin strips; set aside.
- Saute onion, jalapeno pepper, and garlic in the remaining 1 1/2 tsp olive oil in a large skillet until the onion is tender. Add the reserved sweet red pepper strips; stir well. Add the cilantro and the remaining 1 tbsp balsamic vinegar; stir well. Remove from heat. Spoon the pepper mixture over the hot chicken. Enjoy!