One Pan BBQ Chicken & Vegetables
A one-skillet dish that includes your meat and veggies is made directly on the grill for a quick and easy dinner any night of the week!
Servings: 4 servings
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Ingredients
For the Kansas-Style BBQ Sauce
- ¾ cup ketchup
- 1 tablespoon molasses
- 2 teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon liquid smoke
- 2 tablespoons dark brown sugar
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ 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 ½ pounds of boneless, skinless chicken thighs
Instructions
- 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!
Recipe Notes
If you prefer to bake this, you may bake this in the oven at 400°F 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.
YOUR NOTES
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.