Best Saucy Bbq Chicken Potato Skillet Recipes

ONE-SKILLET ROASTED BBQ CHICKEN AND VEGETABLES

One-Skillet Roasted BBQ Chicken and Vegetables image

This one-skillet dish from Julie Wampler of Table For Two includes your meat and veggies and is made directly on the grill for a quick and easy dinner any night of the week!

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

¾ cup ketchup
2 tablespoons dark brown sugar
1 tablespoon molasses
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon liquid smoke
½ teaspoon salt
½ teaspoon pepper
⅛ teaspoon cayenne pepper
2 medium baking potatoes, cut into quarters
3 large carrots, cut into 1-inch chunks
6 Brussels sprouts, halved
1 ½ pounds boneless, skinless chicken thighs
Reynolds Wrap® Non-Stick Foil

Steps:

Preheat grill to medium heat.
Whisk all the ingredients for the Kansas-Style BBQ sauce in a small bowl and set aside.
Place potatoes, carrots and Brussels sprouts into a 9-inch cast iron skillet. Place chicken thighs on top of the vegetables and using a pastry brush, generously brush Kansas-style BBQ sauce onto chicken thighs.
Cover cast iron skillet tightly with a sheet of Reynolds Wrap® Non-Stick Foil, with the non-stick side facing down on top of the chicken.
Place cast iron skillet onto grill and roast for 25 to 30 minutes. Remove foil and continue roasting for 15 minutes until chicken is tender and juices run clear or meat thermometer inserted into the center reads 180 degrees F.
Remove skillet from grill and let chicken cool for 20 minutes. Serve and enjoy!

Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.5 g, Cholesterol 105 mg, Fat 13.1 g, Fiber 5.2 g, Protein 33.2 g, SaturatedFat 3.5 g, Sodium 944.1 mg, Sugar 23.7 g

BARBECUE CHICKEN AND CHEESY POTATO SKILLET

Barbecue Chicken and Cheesy Potato Skillet image

Winner, winner--barbecue chicken and potato dinner! You can have this easy pleaser on your table in just half an hour.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 pouch (4.7 oz) Betty Crocker™ creamy butter or roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
1 tablespoon butter
1 cup shredded carrots
6 green onions, sliced, greens and whites separated
3 cups shredded cooked chicken
1 cup barbecue sauce
1/2 cup shredded sharp Cheddar cheese (2 oz)

Steps:

Make potatoes as directed on pouch for stovetop directions. Cover and keep warm.
Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add carrots and green onion whites. Cook 2 to 3 minutes, stirring occasionally, until softened. Add chicken and barbecue sauce; cook 2 to 3 minutes or until mixture is hot. Remove from heat.
Spoon potatoes over mixture in skillet; spread evenly. Sprinkle with cheese. Cover; let stand 3 to 5 minutes to melt cheese. Top with green onion greens.

Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 18 g, TransFat 1/2 g