Griddle Chicken with Veggies

Serves 1
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Directions

  1. 1Chop up the vegetables while the griddle heats up.
  2. 2Add a big scoop of bacon up to the griddle.
  3. 3Place Brussel sprouts on the griddle over medium heat.
  4. 4Cover Brussel sprouts with salt, pepper, and garlic from Lane's barbecue.
  5. 5After a few minutes, add the onions to the griddle and season them similarly.
  6. 6Add more bacon up to the griddle.
  7. 7Place chicken thighs on medium-high heat to get color on both sides.
  8. 8Reduce heat to medium to continue cooking the chicken.
  9. 9Turn the other side down to medium low, add mushrooms and some butter using the sizzle boss.
  10. 10Once the chicken thighs reach an internal temperature of 165 degrees Fahrenheit, dress them up with mushrooms, onions, and freshly shredded cheese.
  11. 11Close the lid to melt the cheese, if desired.
  12. 12Drizzle and toss the Brussel sprouts in some Grant Boy's honey.
  13. 13Remove everything from the griddle onto a cutting board.

Ingredients

  • boneless skinless chicken thighs
  • 1 scoop bacon up
  • Brussel sprouts
  • salt
  • pepper
  • garlic from Lane's barbecue
  • onions
  • mushrooms
  • butter
  • freshly shredded cheese
  • Grant Boy's honey

Equipment

griddlecutting boardsizzle boss

Tips

  • Start chicken on medium-high heat for color, then reduce to medium to continue cooking.
  • Cook chicken until internal temperature reaches 165 degrees Fahrenheit.
  • Close the lid on the griddle to melt cheese on the chicken.