Grilled Chicken with Roasted Pepper Sauce


4 boneless chicken breast halves (skinless if desired) 
5 Tbsp. NAKANO Seasoned Rice Vinegar, divided use 
4 Tbsp. prepared chunky salsa, divided use 
1 jar (7 oz.) roasted red bell peppers, rinsed and drained 
1 tsp. sugar 
1/4 tsp. salt 
2 Tbsp. chopped cilantro 
2 tsp. Caribbean jerk seasoning


Place chicken in resealable plastic bag. Add 3 tablespoons rice vinegar and 2 tablespoons salsa to bag. Close securely, turning to coat. Refrigerate 2 hours or overnight. 

Meanwhile, place bell peppers, remaining 2 tablespoons rice vinegar, sugar and salt in blender container; blend 10 seconds. Pour into small serving bowl; stir in remaining 2 tablespoons salsa and cilantro. Drain chicken and discard marinade. Sprinkle chicken with jerk seasoning. Grill or broil 6 to 8 minutes per side, or until cooked as desired. Heat pepper sauce in small saucepan or in microwave until warm. Serve with chicken. 

Makes 4 servings.


Per serving: 260 calories, 33g protein, 11g carb, 9g fat, 92mg chol, 615mg sodium

Grilled Chicken with Roasted Pepper Sauce
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