One-Skillet Roasted Bbq Chicken And Vegetables
Gilchrist, lots 2971a and 2970 robert l.
Recipe Summary One-Skillet Roasted Bbq Chicken And Vegetables
This one-skillet dish from Julie Wampler of Table For Two includes your meat and veggies and is made directly on the grill for a quick and easy dinner any night of the week!Ingredients | Julie Kinney Merrill Lynch¾ cup ketchup2 tablespoons dark brown sugar1 tablespoon molasses2 teaspoons apple cider vinegar½ teaspoon garlic powder½ teaspoon liquid smoke½ teaspoon salt½ teaspoon pepper⅛ teaspoon cayenne pepper2 medium baking potatoes, cut into quarters3 large carrots, cut into 1-inch chunks6 Brussels sprouts, halved1 ½ pounds boneless, skinless chicken thighsReynolds Wrap® Non-Stick FoilDirectionsPreheat grill to medium heat.Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.Place potatoes, carrots and Brussels sprouts 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 onto 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 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!Cover the cast iron skillet with Reynolds Wrap(R) Non-Stick Foil to ensure chicken is juicy, tender and flavorful.Info | Julie Kinney Merrill Lynchprep:
20 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
TAG : One-Skillet Roasted Bbq Chicken And VegetablesTrusted Brands: Recipes and Tips, Reynolds®,
