One-Skillet Roasted BBQ Chicken and Vegetables
- Prep Time: 15 minutes
- Cook Time: 40 - 45 minutes
- Servings: 4
- Course: Main Dish
A one-skillet dish from Julie Wampler of Table For Two that includes your meat and veggies is made directly on the grill for a quick and easy dinner any night of the week!
- For the Kansas-style BBQ Sauce:
- 3/4 cup ketchup
- 1 tablespoon molasses
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon liquid smoke
- 2 tablespoons dark brown sugar
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- For the rest of the dish:
- 2 medium baking potatoes, cut into quarters
- 6 brussels sprouts, halved
- 3 large carrots, cut into 1-inch chunks
- 1 1/2 pounds of boneless skinless chicken thighs
- Reynolds Wrap® Non-Stick Foil
Preheat grill to medium heat.
Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
Place potatoes, brussels sprouts and carrots into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce on the tops of the chicken thighs.
Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
Place cast iron skillet onto grill and roast for 40 to 45 minutes or until chicken is tender and juices run clear or meat thermometer reads 180 degrees F. During the last 15 minutes of cooking, remove foil and roast uncovered for 15 minutes. Once chicken is done, remove from grill and let cool for 20 minutes.
Serve and enjoy
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