Grilled chicken in pepper sauce

Ingredients:

Chicken

• 4 skinless chicken drumsticks
• 4 skinless chicken thighs (bone-in)
• 2 skinless chicken breasts (bone-in), cut in half
• 1/4 cup vegetable oil

Sauce

• 4 cups cherry tomatoes
• 6 Thai chili peppers
• 2 small red onions, peeled and cut into 4 pieces
• 2 orange bell peppers, halved
• 2 red bell peppers, cut in half
• 2 red jalapeños, halved
• 2 tablespoons apple cider vinegar
• 2 tsp light brown sugar
• 4 cloves garlic, crushed

Preparation:

1. Sauce:
   
   Preheat half of the grill to 400°F (200°C). Position the grill rack over direct heat and add the tomatoes, Thai chili peppers, onions, bell peppers, and jalapeños. Cook, turning, until the vegetables are golden brown, 20 to 25 minutes.
2. Place the roasted vegetables in a medium saucepan along with the vinegar, sugar, garlic, a pinch of salt and enough water to cover the vegetables completely.
3. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until the liquid has reduced by half, 15-20 minutes. Remove from heat and let cool, then stir until smooth. Strain the sauce through a fine-mesh sieve.
4. Chicken:
   
   Place the chicken, 1/2 cup of sauce, and vegetable oil in a large zip-lock bag. Stir and seal. Marinate for 1-2 hours at room temperature.
5. Preheat half of the grill to 200°C.
6. Remove the chicken from the bag, drain the marinade and pat the chicken dry.
7. Place the chicken, smooth side down, over direct heat and cook until grill marks appear, then flip and cook over indirect heat for 10-15 minutes, depending on the size of the chicken and the temperature. A few minutes before the chicken is done, brush the chicken with the sauce. Serve with the remaining sauce.