After spending Saturday volunteering in a hot, sunny park, we came home sun beaten and exhausted. Seriously, you should see the tan lines from my sunglasses!
Neither one of us were feeling the need, or desire to cook dinner, which is how we composed the summer’s easiest [and delicious] chicken and veggies on the grill.
- 1 cup distilled white vinegar
- 1 cup water
- 2 T. sugar
- 1 T. salt
- 2 T. poultry seasoning (we used one from Penzy's spice)
- ½ cup olive oil
- Chicken pieces (we used 3 legs)
- Ears of corn
- 2 potatoes, cubed
- ¼ red onion, thickly sliced.
- 4 pats butter
- Salt & Pepper
- Combine the first 5 ingredients in a large bowl. Slowly whisk in the olive oil. Place the chicken pieces in the bowl and allow to marinate while you prepare the grill and other ingredients.
- Do nothing to the corn. They will steam in their own husks.
- Combine the potatoes, onion, and butter in a cast iron skillet or a grill basket lined with aluminum foil. Sprinkle the mix with salt and pepper to taste.
- Start the charcoal. We like to use a chimney to do this.
- Once the coals begin to grey, dump your coals on the lower grate and allow them to grey a bit more.
- Remove your chicken from the marinade and allow the excess marinade to drip off.
- Place raw chicken in a pan skin side up. Salt heavily and pepper to taste.
- Check your coals, when the grill is ready, place your chicken directly over the hot coals skin side down. Arrange the potatoes and corn around the chicken.
- Allow to sear for 10 minutes. Reduce the heat to medium high, and gently move the chicken pieces slightly off the direct heat and the potatoes towards the center.
- Cook another 15 -20 minutes or until chicken is browning around the edges.
- Flip chicken and ensure it is placed over the edge of the coals. Mix potatoes, then move potatoes and corn to direct heat.
- Cook 20 -25 minutes or until chicken reaches 165 degrees.
- If chicken is finished before the vegetables, move them away from coals and on upper shelf.
- Potatoes should be tender and corn husks should be dark brown and slightly burned.
- Serve hot.
We spent about 10 minutes prepping all the ingredients and then watched the sun set over the mountains as we waited for the charcoal to grey. This meal allows for an easy and relaxing dinner for those summer nights you just don’t have energy to cook. Do you have any quick summer grill recipes you like to make?