Preparation:

• Please note that this recipe requires at least 30 minutes of refrigeration time, which is not reflected in the prep time.
• Cut each chicken piece lengthwise into 3 strips. Place chicken in a resealable plastic bag or set in a shallow dish.
• For marinade, in a small bowl, stir together oil, hot sauce, sugar substitute, cayenne, black pepper, salt and garlic (peeled and minced).
• Pour 2 tablespoons of the marinade over the chicken; seal bag. Refrigerate for at least 30 minutes, turning bag occasionally. Cover and chill remaining marinade for basting.
• Drain chicken, discarding marinade in bag. Preheat grill.
• Scrub potatoes and cut each into 8 wedges. Lightly brush potatoes with some of the reserved marinade.
• Place potatoes on the rack of an uncovered grill directly over medium coals. Grill for 15 minutes. Turn potatoes.
• Place chicken on rack next to potatoes and grill for 9 to 12 minutes more or until chicken is no longer pink inside and potatoes are tender, turning and brushing chicken once with the reserved marinade halfway through grilling.
• Serve immediately with grilled zucchini and red bell peppers, if desired.