Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

In a Mixing Bowl, combine the 1 tbsp brown sugar packed, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, ½ tsp black pepper freshly ground, and ½ tsp cayenne pepper (if using). Mix well.

Drizzle the 2 tbsp olive oil over the 1 whole chicken cut into 8 pieces pieces and rub it all over to coat. Sprinkle the dry rub evenly over all sides of the 1 whole chicken cut into 8 pieces, pressing gently so it adheres. Let the 1 whole chicken cut into 8 pieces sit at room temperature for 15–20 minutes while you preheat the Grill.

In a Mixing Bowl, stir together the 1 cup BBQ sauce your favorite store-bought or homemade, 1 tbsp apple cider vinegar, and 1 tbsp honey until combined. Set aside.

Preheat your Grill to medium-high heat (about 400°F). Set up a two-zone fire: on a gas grill, leave one or two burners off; on a charcoal grill, push all the coals to one side. You want a hot direct zone and a cooler indirect zone.

Place the 1 whole chicken cut into 8 pieces pieces skin-side down on the direct heat zone. Grill uncovered for 4–5 minutes until the skin is nicely seared and releases from the grate without sticking. Flip and sear the other side for another 3–4 minutes.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Serve with extra warmed 1 cup Grill sauce your favorite store-bought or homemade on the side and your favorite summer sides — coleslaw, corn on the cob, baked beans, or potato salad all pair beautifully.