Grilled Red Curry Chicken And Bell Peppers

• 1/4 cup red curry paste
• 1/4 cup canola oil
• 2 tablespoons fresh lime juice
• 1 tablespoon sambal oelek (ground fresh chile paste)
• 2 teaspoons finely chopped garlic
• 8 boneless, skinless chicken thighs (1 1/2 lb.)
• 12 miniature red bell peppers (about 9 oz.)
• 8 red Fresno chiles
• 2 large shallots (about 3 oz.), peeled and halved
• Cooking spray

1. Whisk together first 5 ingredients. Place chicken and half (about 1/3 cup) of the curry paste mixture in a large ziplock plastic bag. Reserve remaining mixture. Seal bag, removing any excess air, and massage mixture into chicken. Chill 2 to 24 hours, turning occasionally.
2. Preheat grill to medium-high (about 450u0b0F).
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 to 8 minutes. At the same time, grill shallots until charred, 2 to 3 minutes. Place bell peppers, Fresno chiles, shallots, and 2 tablespoons 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 to 6 minutes per side. Arrange vegetables and chicken on a platter; top with remaining curry paste mixture.

red curry, canola oil, lime juice, sambal oelek, garlic, chicken, red bell peppers, chiles, shallots, cooking spray

Taken from www.myrecipes.com/recipe/grilled-red-curry-chicken-bell-peppers (may not work)