Combine the first four ingredients in a large zip-top plastic bag.
Add chicken, seal bag, and marinate in refrigerator eight hours, turning occasionally.
In a food processor, add the red peppers and the next seven ingredients. Process until smooth. Pour into a saucepan, cook until tender.
Remove chicken from the bag, reserving marinade.
Coat the grill rack with cooking spray; place on grill over medium hot coals.
Place chicken on rack, cook ten minutes each side or until chicken is done, basting occasionally with reserved marinade.
Serve the chicken with a 1/4 cup of the bean sauce on top, garnish with cilantro sprigs.