Grilled Chicken With Vegetables

Ingredients:

4 chicken thighs, 4 Chicken breasts, 4 drumsticks
3 medium red sweet peppers (seeded and cut in halves)
3 medium orange or yellow sweet peppers (seeded and cut in halves)
4 medium squash (cut in four slices each)
2 teaspoon rosemary
1 medium tomato (seeded, peeled and blended) or
2 tablespoon of tomato sauce
1 teaspoon hot red chili pepper powder or crushed hot red pepper
½ cup cooking white wine or 2 tablespoon dry sherry
5 tablespoon of oil
1 teaspoon fresh diced garlic
½ teaspoon garlic powder
1 tablespoon teriyaki or soy sauce
Salt and black pepper to taste

Preparation:

1st Step: Remove skin and fat from the chicken; with slices of lemons/lines wash the chicken in cold water; soak the chicken for 10 minutes with cold water, fresh slices of limes/lemons and a pinch of salt;

2nd Step: Remove lime/lemon; rinse the chicken pieces with fresh water and pat dry; make 2 one inch slits very lightly on each piece;

3rd Step: In small pot, mix and stir for 2 minutes, four tablespoon of oil, garlic, red chili pepper powder, rosemary, wine, tomato sauce, teriyaki sauce, black pepper and salt;

4th Step: In non-stick baking pan, lay the chicken pieces; brush with the sauce coating all sides;

5th Step: Bake the marinated chicken uncovered for 30 minutes (15 minutes each side) at 375 degree;

6th Step: Marinate the vegetables with oil, black pepper,salt, a pinch of garlic and rosemary;

7th Step: Preheat the broiler; place the chicken and grill for 30 minutes (15 minutes for each side);

8th Step: At the same time grill the vegetables (five to seven minutes each side);

9th Step: Plate the vegetables and chicken side by side; Serve hot.