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