When it’s hot outside, I like to cook our dinners entirely on the grill. Tonight I did baked potatoes, chicken thighs, and broccoli with red bell pepper.
To start, I heated my traeger grill on high with the lid down for 15 minutes, until it reached 400 to 425 degrees. Then I stuck on some russet potatoes that I pricked all over with a paring knife.
While those cooked, I seasoned some bone in, skin on chicken thighs with my favorite spade L ranch chicken seasoning.
I also cut a head of broccoli into florets and sliced up a red bell pepper. I tossed those with salt, pepper, and olive oil on my grilling quarter sheet pan.
I let the potatoes cook for 40 minutes, then added the chicken and vegetables.
Cook 10 minutes, then flip the chicken and give the veggies a stir.
Cook 5 to 10 minutes longer, until the chicken reaches 175.