A grilling meal tonight, in honor of the last day of school! Even though it’s cloudy, windy, and only in the 60’s.
I love cooking entire meals on the grill. It’s easy, and there’s hardly any cleanup! Lots of different combinations are possible. Stick russet potatoes or sweet potatoes on there an hour and a half before dinner, then 30 minutes before, add some kind of protein, and 20 minutes before, add a quarter sheet pan of vegetables.
Tonight I’m doing sweet potatoes, bone in skin on chicken thighs coated in pesto sauce, and broccoli with bell peppers.
First, heat the grill on high with the lid shut fot 15 minutes. You want the grill temperature to be around 425 degrees. Add some sweet potatoes at the back of the grill and close the lid.
While the sweet potatoes cook, rub bone in skin on chicken thighs with pesto sauce. Be sure to lift up the skin and rub pesto underneath.
Then chop up a red bell pepper and a head of broccoli and toss them with some extra virgin olive oil, salt, and pepper on a quarter sheet pan. I have one from Orson Gygi that I use just for my grill, since the grill will discolor it.
Once the potatoes have been on for an hour, add the chicken to the grill, and close the lid again.
After 10 minutes, add the vegetables, and flip the chicken.
Cook until the chicken reads 175 on an instant read thermometer, the sweet potatoes are soft, and the vegetables are tender and lightly charred. As things get done, you can remove them.