Grilled BBQ Chicken and Veggies

Ingredients Tick them off

• 2 Chicken Thighs and legsor more, skinless
• 1 medium onionchopped
• 2 medium potatoeschucks
• 2 medium carrotschucks
• 1 tsp black pepper
• 1 tsp sea salt
• 1 tsp onion powder
• 1 tbsp Worcestershire
• 3/4 cup ketchup
• 1/4 cup White vinegar
• 2 tbsp brown sugar
• 1 tbsp olive oilor more
• 1 tbsp butteror more
• 1 cup chicken broth or water

Soft Taco Shells

• 2 1/2 cups All-Purpose Flouror for rolling
• 1 tsp baking powder
• 1 1/2 tsp sea salt
• 3/4 cup Warm Watermore if needed
• 3 tbsp Olive oil

Clear my ticks

Method Tap a step to keep your place

1. Grilling time 35 to 40 minutes, prep-time 10 minutes, serving for 2 people.

2. In a cast iron frying pan on your outside grill or stove top, start the heat on a medium to high heat. Add butter, oil, chopped onions and skinless chicken legs and thighs, sea salt, pepper and onion powder.

3. Cover with lid or foil wrap or just leave open with grill cover down, cook for 15 minutes on one side then flip oven chicken and cook for 15 minutes on the other side.

4. In a small boiler with water add chucks of veggies only part cook them, drain off water to add to cast iron frying pan with chicken.

5. In a small bowl make BBQ sauce, add worcestershire sauce, ketchup, white vinegar, water and brown sugar mix together then add to cast iron pan with chicken and veggies.

6. Fold all the ingredients together and cover again for another 10 minutes or so, if you are not in any rush you can lower the heat and let simmer while you enjoy the outside with a cold drink.

7. When cooked add to dinner plate and serve with fresh bread or rolls, and a side of salad.

Soft Taco Shells

1. In a medium bowl add all dry ingredients and toss together.

2. With a wooden spoon, mix in olive oil and warm water.

3. Mix until all ingredients are combined and it starts to form a ball.

4. Remove from bowl onto your counter top or board and knead together and add more flour to remove sticky.

5. With a knife cut out 15 pieces, more or less depending on the size of soft taco’s you like.

6. Each piece roll into a ball, with your rolling pin flatten the balls and continue doing this until all the balls are rolls out.

7. Three ways to cook these, one in the oven on a cookie sheet, in a dry frying pan just until it go golden brown marks, open flame on your grill, or stove top damper. Place in a small towel to keep warm until all cooked.

8. After they come to a complete cooling store in a plastic storage bag at room temperature or freeze the leftovers for next use.

9. Make any filling you wish to serve in them, enjoy 🙂