1 package Fresh Split Chicken Breasts
1 package Fresh Chicken Drumsticks
1 package Fresh Chicken Thighs
1 jar (5 ounces) roasted red peppers, drained
1 can (4 ounces) mild green chilies, drained
2 tablespoons brown sugar
2 tablespoons canola oil
2 tablespoons lime juice
1 1/2 teaspoons hot pepper sauce
1 teaspoon ground cumin
1 teaspoon salt
2 sprigs fresh cilantro

Prepare lightly greased grill for cooking. In food processor or blender,
combine all ingredients except chicken; puree until smooth. Set aside 1/2
cup sauce. Grill chicken, uncovered, 5 to 6 inches over medium-hot coals
about 30 minutes or until cooked through, turning and basting with sauce 3
to 4 times during grilling. Breasts are done when juices run clear and
meat thermometer inserted into the thickest part reaches 170 F. Thighs
and drumsticks are done when juices run clear and meat thermometer reaches
180 F when inserted into the thickest part of the meat. Serve reserved
1/2 cup sauce as a condiment with grilled chicken.