I have to admit, I misread the recipe and I thought the chopped red pepper was crushed red pepper flakes. I thought 2 tablespoons was a lot, but then I looked over the comments and no one was saying this was too hot, so I only reduced it a bit. The result actually was very good. I did not baste, and I think the heat of the flakes may have mellowed in the marinade and from the heat of the grill. I used an indoor cast iron grill on my stovetop, medium heat, and it worked great. About 3 min per side for tenders, 5-7 min per side for boneless chicken thiehs. Next time I try this, I'lll try the chopped red bell pepper, but I may also add some crushed red pepper flakes or cayenne pepper, or I think I'd miss the heat. Oh, I marinaded for about 2 hours. Some bites had less flavor than others, probably could have used longer marinading, or basting (as called for in recipe) would likely have helped with this. The finished chicken sat in a bowl and a good amount of juices collected in the bottom which had strong flavor (and head) and could be drizzed over pieces so it all had great flavor. Eating with spanish rice and salad.
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I have to admit, I misread the recipe and I thought the chopped red pepper was crushed red...