Everyone is saying summer is over. It’s not over! It might be for students and parents of kids who are in school but it’s definitely technically not over yet if you go by the calendar date because the last day is the 22nd! Which makes it all the more perfect time to take advantage that the weather is still warm enough to grill and make this one-skillet bbq chicken & vegetables!
One-skillet meals are my absolute favorites. Throw everything in the skillet and they all cook together and meld their flavors and goodness together. It’s like a marriage of deliciousness. Less dishes, more flavor. I call that a win-win!
This is a sponsored post with Reynolds Wrap®. All opinions are my own.
Reynolds Wrap® Non-Stick Foil makes it super easy to make this one-skillet dish in the oven or on the grill. The chicken and vegetables didn’t stick to the foil when I removed it from covering the skillet. There was no sticking and no struggle. I really dislike when parts of my meal get stuck to a baking sheet and you’re like ripping the outer skin off from your food because you’re trying to remove the foil from the food. It shouldn’t be that way! Reynolds Wrap® Non-Stick Foil makes cleanup a breeze and no more stuck food to the baking sheet!
Make this before summer ends! And even if summer/warm weather is long gone, it’s super easy to make this in the oven as an alternative!
Also! I made this recipe (and this one!) as part of Reynold’s Endless Table campaign. Have you seen it? It’s literally an endless table that keeps going on and on! I need to figure out how they’re doing this ;)
One Pan BBQ Chicken & Vegetables
For the Kansas-Style BBQ Sauce
- 3/4 cup ketchup
- 1 tablespoon molasses
- 2 teaspoon 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
- PRE-HEAT 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 170°F for breasts, 180°F for other pieces. 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!