2 large boneless, skinless chicken breasts, cut into quarters or strips
For necessary (please!!!) brine: 4 cups hot water + 1/4 cup kosher salt (or 2 Tbsp regular salt)
1 bag multicolored baby bell peppers (such as these), or 1-2 medium red bell peppers
1/3 cup sriracha chili sauce
1 Tbsp brown sugar
1 Tbsp minced garlic
Place the raw chicken pieces in a large zip-top bag, and set this into a large bowl for support. Dissolve the kosher salt into the hot water, then pour over the chicken pieces. Seal and refrigerate for ~1 hour (or at least 30 mins) to brine.
Preheat oven to 475 degrees, and line a large baking pan with foil and/or cooking spray. Remove tops and seeds from baby bell peppers, and slice into halves or quarters (or, make thin strips from regular-sized bell peppers).
When the chicken is done brining, whisk the sriracha, brown sugar, and garlic together in a shallow bowl. Dip each chicken piece into the sriracha mixture, and arrange on baking pan with sufficient space.
Place pepper pieces around the chicken, and drizzle with some of the remaining sauce (don’t save any leftover sauce, since it came into contact with raw chicken).
Roast for ~15 minutes, or until chicken is cooked through. Try not to overdo it!