Chili Garlic Marinated Grilled Chicken with Piperade and Potatoes

To start preparing the chicken, in a large bowl or resealable plastic bag, coat the chicken thoroughly with the Sriracha Garlic Marinade. Cover the bowl or seal the bag and refrigerate for at least 4 hours or up to overnight.

To start preparing the potatoes, preheat an oven to 450°F (230°C). Set a wire rack on a baking sheet.

Wrap each potato tightly with a double layer of aluminum foil. Place on the rack-lined baking sheet, with the foil seam facing down. Bake until the potatoes are completely tender and a sharp paring knife easily pricks the center, 1 to 1 1/2 hours, depending on the size of the potatoes.

Immediately unwrap the potatoes and once cool enough to handle, peel them, then cut in half lengthwise. Break into 1/2-inch (12-mm) pieces and scatter on a wire rack. If needed, refrigerate until ready to cook.

While the potatoes are baking, prepare the piperade: In a large, heavy-bottomed saucepan over medium heat, combine the garlic and olive oil. Cook, stirring occasionally, until the garlic is softened and lightly golden, about 4 minutes. Add the red and orange bell peppers, onion, habanero and Fresno chiles, cherry tomatoes, vinegar and salt. Reduce the heat to low, cover and cook, stirring occasionally, until the ingredients are softened and the liquids are released, about 8 minutes. Increase the heat to medium, uncover the pan and cook until the pepper mixture is reduced by one-third, about 10 minutes. Remove from the heat and keep warm.

Meanwhile, remove the chicken from the refrigerator and let rest at room temperature for 30 minutes before cooking. When the potatoes have finished baking, reduce the oven temperature to 325°F (165°C). Line a baking sheet with parchment paper.

Season the chicken lightly with salt, then place the chicken, skin side down, on the prepared baking sheet. Bake until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 135°F (57°C), about 20 minutes.

Prepare a medium-hot fire in an outdoor grill, or preheat a large grill pan on the stovetop over medium-high heat. Brush the grill lightly with canola oil.

Place the chicken, skin side down, on the grill and cook until the skin is crispy and lightly charred, about 2 minutes. Turn the chicken and continue to cook until an instant-read thermometer inserted into the thickest part registers 160° to 163°F (71° to 73°C).

Transfer the chicken to a cutting board or platter and let rest until the internal temperature rises to 165°F (74°C), about 5 minutes.

While the chicken rests, finish the potatoes: In a large, heavy-bottomed pot, pour in canola oil to a depth of 2 inches (5 cm) and heat to 375°F (190°C) on a deep-frying thermometer. Line a baking sheet with paper towels.

Working in 3 batches, fry the potatoes until deep golden brown, about 5 minutes. Using a spider or a large slotted spoon, transfer the potatoes to the prepared baking sheet and season with salt and pepper.

To serve, divide the stewed peppers among warmed plates, then top with the potatoes and a chicken breast. Dust with a pinch of smoked paprika and a grinding of pepper. Garnish with chives and serve immediately. Serves 6.

Recipe courtesy of Chef and Restaurateur Jean-Georges Vongerichten