Barbecued Chicken Thighs with Sweet Potato Fries

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Chicken thighs grill up tender every time, unlike chicken breasts which become dry if overcooked. Thighs are also cheaper than breasts, another bonus.

Tags: Intermediate, One Hour, Entrées, Chicken/Poultry, Vegetables
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 35  minutes
Total: 45 *  minutes


Additional Information


2 medium sweet potatoes, peeled and sliced ½ inch (1 cm) thick
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/2 tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1 small onion, sliced ½ inch (1 cm) thick
2 small zucchini, sliced ½ inch (1 cm) thick
8 bone-in skin-on chicken thighs, about 1.050 kg
1/2 cup (125 mL) PC Original Bold Barbecue Sauce


  1. Preheat barbecue to medium-low heat. In bowl, toss together sweet potatoes, 1 tbsp of oil and half of salt and pepper; set aside. In another bowl, toss together onions, zucchini and remaining oil, salt and pepper.
  2. Place chicken thighs on greased grill, skin side up. Close lid; cook for 20 minutes, turning once or twice to cook evenly.
  3. Uncover barbecue; brush both sides of thighs with some of barbecue sauce. Place sweet potatoes on grill with thighs. Close lid. Cook thighs for 10 to 15 minutes, brushing once more with barbecue sauce and turning a couple of times, or until meat is fully cooked (internal temperature of 171°F (77°C)); cook sweet potatoes for 18 to 20 minutes, turning once or twice, or until tender, golden and well grill-marked on both sides. Remove to platter; hold warm.
  4. Add zucchini and onion to grill. Cook uncovered for 8 to 10 minutes, turning a couple of times, or until tender, golden and well-marked. Add to platter.
  5. Serve chicken with a mix of grilled vegetables.

Chef's Tips


Nutritional Information