This is one of the best ways to cook chicken. Stacking the chicken on top of the pan of veggies means the veggies soak up all those lovely chicken drippings and the chicken stays nice and juicy.
8-10 bone-in, skin-on chicken thighs
2 tablespoons of your favorite barbecue rub (Dizzy Pig’s Shaking the Tree in this case)
1-2 tablespoons kosher salt
Lay the thighs out in a baking pan. Coat both sides with olive oil. Dust both sides with the rub, working it in with your hands. Dust each side with a little kosher salt. Set in the fridge uncovered while you prep the veggies.
1 bunch asparagus, chopped into 1-inch pieces
1 large zucchini, sliced
1 small yellow squash, sliced
1 red bell pepper, chopped
8 ounces fresh mushrooms, chopped
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Fresh ground back pepper to taste
Combine all of the ingredients in a disposable foil pan. Mix well.
Set up your grill for an indirect cook over medium-high (400°F) heat. On the Big Green Egg I use about half a fire box full of lump charcoal, an inverted plate setter to diffuse the heat, and a trivet for the roasting pan.
Set the pan full of veggies on the trivet. Place a small wire rack or grill grate on top of the pan. Lay the chicken thighs skin side down on the grate above the veggies.
Close the lid and cook for 20 minutes. Lift the grate with the chicken on it off of the pan and give the veggies a stir. Add more oil if they are starting to stick. Put the grate back on the pan and flip the chicken. Close the lid and cook for another 20 minutes. Check the veggies again. If they are done, take them off the grill and set them someplace warm while the chicken finishes. Flip the thighs and cook for another 20 minutes. Flip and cook the thighs until the skin is crisp and the internal temp is about 200°F (about another 20 minutes).
200°F chicken thighs? Seriously? After I heard that some competition cooks are taking theirs that high I decided to give it a try. The results where amazing – very crispy on the outside, but still juicy and tender on the inside. The skin was so crispy it tasted like chicken bacon. Outstanding. Now to do a batch of wings like this.
The veggies? Oh yeah, those – they were so good that I even ate zucchini without complaining.