Grilled Chicken with Marinated Peppers / Jill Silverman Hough

Ingredients

• 1 large red bell pepper
• 1 large yellow or orange bell pepper
• 1 large green bell pepper
• 1 small orange
• 3 tablespoons white or golden balsamic vinegar (see below)
• 3 cloves garlic, thinly sliced
• 9 tablespoons extra virgin olive oil, divided
• 1 tablespoon coarse kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 6 large boneless chicken breasts (2 1/2 to 3 pounds), ideally skin-on
• Six 1/2-inch-thick slices crusty artisan sourdough bread