Sunny Anderson's Very Peri Grilled Chicken | The Kitchen

Sunny uses a rich sauce made of fresh tomatoes, sweet and hot peppers, onions, garlic and no oil to create her spicy Very Peri Grilled Chicken! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/39k9dke Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Very Peri Grilled Chicken RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 2 hr 50 min (includes marinating time) Active: 45 min Yield: 6 to 8 servings Ingredients Sauce: 2 pints cherry tomatoes 6 Thai bird chiles 2 small red onions, peeled and quartered 2 orange bell peppers, halved 2 red bell peppers, halved 2 red jalapeno peppers, halved 2 tablespoons apple cider vinegar 2 teaspoons light brown sugar 4 cloves garlic, smashed Kosher salt Chicken: 4 bone-in, skinless chicken legs 4 bone-in, skinless chicken thighs 2 bone-in, skinless chicken breasts, cut in half 1/4 cup vegetable oil Directions For the sauce: Preheat half of a grill to 400 degrees F. Using an upside-down wire cooling rack or a grill basket over the direct-heat side of the grill, add the tomatoes, Thai bird chiles, onions, bell peppers and jalapeno peppers. Roast, tossing and flipping until everything is charred, 20 to 25 minutes. Boil vegetables: Add the charred vegetables to a medium pot along with the vinegar, sugar, garlic, a pinch of salt and enough water to just cover the vegetables. Bring to a boil over high heat, then lower and let simmer, stirring occasionally, until the liquid is reduced by half, 15 to 20 minutes. Remove from the heat and allow to cool, then blend until smooth. Pass the sauce through a fine-mesh strainer. For the chicken: Add the chicken, 1/2 cup sauce and vegetable oil to a large resealable bag. Mix and seal, then marinate for 1 to 2 hours at room temperature. Preheat half of a grill to 400 degrees F. Remove chicken from bag, discard marinade and pat chicken dry. Place chicken, smooth-side down, over direct heat to char, then flip and finish cooking over indirect heat for a total of 10 to 15 minutes depending on piece and heat. Brush the chicken with sauce the last few minutes of grilling. Serve with more sauce on the side. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #GrilledChicken Sunny Anderson's Very Peri Grilled Chicken | The Kitchen | Food Network https://www.youtube.com/watch?v=iimerMk7als