In a large ziptop plastic bag, add the chicken, Sriracha Barbecue Sauce, sriracha, lime juice, olive oil, and black pepper. Seal the bag and use your hands to smoosh the ingredients around to evenly coat the chicken. This marinating process is essential for infusing the flavors.
Place the bag in the fridge to marinate for at least 30 minutes, or even better, overnight. This allows the flavors to deeply penetrate the chicken, making it juicy and flavorful. The longer, the better!
Lightly oil the grill grates and preheat the grill to medium-high heat. This step is crucial to prevent the chicken from sticking and to achieve those beautiful grill marks.
Add the bell peppers and onions to a grill basket. Drizzle them evenly with olive oil, season with salt and black pepper, and toss them with grilling tongs to coat them evenly. This ensures they’re flavorful and not dry.
Once the grill is hot, add the marinated chicken to one side of the grill. Place the grill basket with the vegetables on the other side. Discard the bag with the marinade, as it’s no longer needed.
Grill the chicken for about 4 to 5 minutes on the first side with the lid closed, then flip it. Cook for another 4 to 5 minutes on the second side with the lid closed, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. It's essential to monitor the cooking closely to avoid overcooking.
While the chicken cooks, intermittently stir the peppers and onions with your tongs to ensure they cook evenly. They may finish a minute or two faster than the chicken, so keep an eye on them.
Once everything is cooked to your liking, remove the chicken and vegetables from the grill. Optionally garnish the chicken with fresh cilantro before serving. Enjoy your delicious meal fresh off the grill!
