This recipe for grilled chicken thighs with veggies is easy to make and perfect for the fall. The smokiness and fire from the grill imparts so much flavor into the fall veggies and chicken thighs, and don't forget about the grilled lemons!
1delicata squashhalved, seeded, and cut in ¼ inch semi-circles
1red onioncut in ¼ circles
1bag Kingsford® Original Charcoal
Kosher salt & fresh pepper
Prepare your charcoal grill by lighting some Kingsford® Original Charcoal in a chimney starter and allow to burn for 15 minutes until the coals are hot and glowing. Cut the veggies and season with a good shot of oil and a generous pinch of salt and pepper on all sides. Season the chicken with a shot of oil and a generous amount of salt and pepper on both sides.
Prepare the coals so there are two zones, hot and cool. Place the chicken thighs in-between the two zones and place the veggies on the hot zone. Place the lemon cut side down and cook until the flesh is charred, then move to cool side of grill with cut side up. Keep a watch on the chicken because the skin can flare up very easily, the goal is to slowly render out some fat and then increase the heat to make the skin golden and crispy. Once the veggies have nice char marks, flip and repeat on the second side and then move them to the cool part of the grill to cook through evenly. After about 10 minutes, move the chicken closer to the hot side of the grill and cook until the skin is nice and crispy, flip and cook another 15-20 minutes, or until cooked through. You may have to move the chicken around if the heat gets too high and starts to flare up.
Plate everything on one big platter and squeeze the grilled lemons over the top and garnish with a drizzle of really good extra virgin olive oil if you have it. Enjoy!