BBQ Chicken Dinner | With Grilled Potatoes and Grilled Veggies

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and preservatives.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: bone-in chicken thighs

Skinless reduces fat; thighs are often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine is more affordable.

corn on the cob

🥗Healthier: grilled zucchini

💰Cheaper: frozen corn

Zucchini is lower in calories; frozen corn is cost-effective.

Cover potatoes with water and bring to a boil.

Season vegetables (asparagus and cherry tomatoes) with salt, black pepper, granulated garlic, and cooking spray.

In a bowl, mix olive oil, pepper, and salt, then pour over vegetables and mix well.

Season chicken legs with salt, black pepper, granulated garlic, paprika, and tarragon.

Grill peppers for 3-5 minutes, turning after 5 minutes, until grilled to liking.

Remove grilled peppers from the grill and place chicken legs on the grill.

Check potatoes after boiling for about 30 minutes; they should be easy to pierce but still firm in the middle.

Cut boiled potatoes in half, then in half again, being careful as they are hot.

Season potatoes with rosemary, paprika, salt, black pepper, granulated garlic, and cooking spray before grilling.

Once chicken is three-quarters cooked, move it to a shelf above the grill and start grilling potatoes and asparagus.

Turn potatoes after 5 minutes on the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens