BALSAMIC-HONEY CHICKEN WITH PEPERONATA

Balsamic-Honey Chicken with Peperonata image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil, plus more for the grill
3 cloves garlic, chopped
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon dried oregano
Kosher salt
Pinch of red pepper flakes
1 1/4 pounds chicken cutlets (4 to 6)
Freshly ground black pepper
2 bell peppers, quartered
1 red onion, sliced
3/4 cup grape tomatoes
2 tablespoons extra-virgin olive oil, plus more for grilling
Kosher salt
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
Pinch of red pepper flakes

Steps:

Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the garlic, balsamic vinegar, olive oil, honey, oregano, 1/2 teaspoon kosher salt and the red pepper flakes in a shallow bowl.
Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the vinegar mixture while you make the peperonata.
Make the peperonata: Toss the bell peppers, red onion and grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, basil, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and the red pepper flakes.
Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
Top the chicken with the peperonata.