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COWBOY CHARCOAL AUTHENTIC GRILLED FLAVOR

RECIPES

SHEET PAN CHICKEN THIGHS

WITH SWEET POTATOES, POBLANO & ROASTED GRAPES



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By Merry Graham from Grilling Grandma | GrillingGrandma.com


You'll love this recipe for smoky chicken thighs buried in thinly sliced sweet potatoes, poblano peppers, red onion, and roasted grapes.  Grill it using a heavy duty sheet pan, using Cowboy Oak & Hickory Harwood Lump Charcoal.

Bag of Cowboy Oak & Hickory Hardwood Lump Charcoal with sheet pan of seasoned raw chicken thighs in pan on a grill
Ingredients for Chicken thigh recipe, including sliced red onions, sweet potatoes and poblano peppers
Roasted chicken thighs in a sheet pan with roasted sweet potatoes and grapes

Ingredients:


PREP TIME: 10 minutes

COOK TIME: 40 minutes

YIELD: 4 servings


  • 8-10 chicken thighs, trim excess fat
  • 2-3 tablespoons Jack Daniel’s® Chicken Rub
  • 1-2 cups thinly sliced red onions
  • 1 extra large sweet potato, 1/8-inch thinly sliced
  • 1 large poblano, 1/8-inch thinly sliced
  • 1 cup red seedless grapes
  • 4 tablespoons olive oil or preferred cooking oil, divided
  • 1 tablespoons Jack Daniel’s® Steak Seasoning
  • 1/4 cup minced basil, cilantro or parsley
  • 1 orange, sliced



PREPARATION: 


PREPARE THE GRILL

1.     Fill the bottom of a charcoal grill with Cowboy Oak & Hickory Hardwood Lump Charcoal

2.     Ignite the charcoal by using 2 Cowboy Woven Wood Firestarters. Set your grill or smoker for 375°F direct heat cooking.

3.     Five minutes before cook time, place a heavy duty sheet pan in the center of the grill.


SEASON THE CHICKEN

1.     Sprinkle chicken rub on all sides of the chicken and under the skin.

2.     Allow seasoning to penetrate the chicken 20 minutes or overnight.


PREPARE THE VEGETABLES

1.     Cut the sweet potatoes, poblano pepper, and red onion in 1/8th-inch slices.

2.     Toss vegetables in cooking oil and sprinkle with steak seasoning.


BROWN THE CHICKEN

1.     Brush the pan and the chicken with 2-tablespoons cooking oil and place skin side down sheet pan. Cook for 20 minutes or until the chicken skin easily releases from the skillet.

2.     Remove the par-cooked chicken from the pan. Do not remove chicken fat from the sheet pan.

3.     Arrange the sliced sweet potatoes, poblanos, onions, and grapes, in a single layer the pan.

4.     Place the chicken thighs, skin side up on top of the vegetables.


SMOKE THE CHICKEN AND VEGETABLES

Roast the chicken, sweet potatoes, poblano, red onions and grapes until the vegetables have softened and the chicken’s internal temperature is 165° to 175°F, about 20 minutes.

 

SERVE SHEET PAN CHICKEN with ROASTED GRAPES, POBLANO & RED ONION

Squeeze a few slices of fresh orange over the chicken, and sprinkle with basil or your favorite herb. Garnish with orange slices.


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