Whisk together ponzu and sesame oil. Add smashed garlic cloves.

Marinate chicken, peppers, and onions in soy sauce mixture overnight.

Drain and discard marinade.

Drizzle enough vegetable oil to coat chicken and vegetables. Add salt and crushed pepper flakes.

Roast at 400° for approximately 25 minutes or until chicken reaches 165°

Variations; Soy sauce, cilantro, fresno peppers, jalapeños, serrano, ginger, mirin, honey, lemon, eggplant, thai basil, mushrooms, sesame seeds, shallots, habanero, rice vinegar, tamari, tamarind, mustard, coconut milk, brown sugar, star anise, sweet potato, black pepper, white pepper, rum