Categories: Chicken

Ingredients

• 1/4 cup red curry paste
• 1/4 cup canola oil
• 2 tbsp. fresh lime juice
• 1 tbsp. sambal oelek
• 2 tsp. finely chopped garlic
• 1 1/2 lb. chicken breasts
• 12 mini red bell peppers
• 8 red Fresno chiles
• 2 large shallots, peeled and halved
• Cooking spray

Directions

1. Whisk together first 5 ingredients. Place chicken and half of the curry paste mixture in a large Ziploc bag. Reserve remaining mixture. Seal bag, removing any excess air, and massage mixture into chicken. Chill 2-24 hours, turning occasionally.

2. Preheat grill to medium-high.

3. Coat bell peppers, Fresno chiles, and shallots with cooking spray, and place in a single layer on grill grate. Grill bell peppers and Fresno chiles, uncovered, until charred, turning occasionally, 6-8 minutes. At the same time, grill shallots until charred, 2-3 minutes. Place bell peppers, Fresno chiles, shallots, and 2 tbsp. reserved curry paste mixture in a large bowl, and toss to coat.

4. Remove chicken from marinade; discard marinade in bag. Place chicken on grill grate and grill, uncovered, until done, 5-6 minutes per side. Arrange veggies and chicken on a platter; top with remaining curry paste mixture.

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