These chicken cutlets are loaded with tangy sweet flavor from balsamic, honey and chili flakes. The char-grilled chicken gets topped with a colorful and delicious tangle of grilled peppers, onions and tomatoes.
Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the garlic, balsamic vinegar, olive oil, honey, oregano, 1/2 teaspoon kosher salt and the red pepper flakes in a shallow bowl.
Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the vinegar mixture while you make the peperonata.
Make the peperonata: Toss the bell peppers, red onion and grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, basil, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and the red pepper flakes.
Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.