Grilled Chicken with Roasted Red Pepper Sauce

Submitted by: Richard, FL
Source: Nakano
 

Total preparation and cook time: 25 minutes (does not include marinating time)

Ingredients:

4 boneless chicken breast halves (skinless if desired)
5 Tbsp. NAKANO Seasoned Rice Vinegar Red Pepper, divided use
4 Tbsp. prepared chunky salsa, divided use
1 jar (7 oz.) roasted red bell peppers, rinsed and drained
1 tsp. sugar
1/4 tsp. salt
2 Tbsp. chopped cilantro
2 tsp. Caribbean jerk seasoning

Directions:

Place chicken in resealable plastic bag. Add 3 tablespoons rice vinegar and 2 tablespoons salsa to bag.

Close securely, turning to coat. Refrigerate 2 hours or overnight.

Meanwhile, place bell peppers, remaining 2 tablespoons rice vinegar, sugar and salt in blender container; blend 10 seconds. Pour into small serving bowl; stir in remaining 2 tablespoons salsa and cilantro.

Drain chicken and discard marinade. Sprinkle chicken with jerk seasoning.

Grill or broil 6 to 8 minutes per side, or until cooked as desired.

Heat pepper sauce in small saucepan or in microwave until warm. Serve with chicken.

Serves 4.