BBQ Chicken Thighs with Corn and Potatoes
Ingredients
3 yukon gold potatoes
4 mini corn on the cobs
1 red onion
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons dark brown sugar
1 teaspoon salt
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dry mustard
¼ teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
4 bone-in, skin-on chicken thighs
1 tablespoon chopped cilantro
Tools
whisk
measuring spoons
large bowl
spatula
chopping board
knife
small bowl
June Pan
June Oven
June Food Thermometer
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Cut the potatoes
Cut the potatoes into ½" pieces. Add the pieces to a large bowl with the corn.
3 yukon gold potatoes
4 mini corn on the cobs
knife
chopping board
large bowl
Cut the onion
Trim the stem end off the onion with a knife. Slice the onion in half and peel both halves. Cut the onion into 1" pieces. Discard the root end. Add the onion chunks to the potatoes and corn.
1 red onion
Season the vegetables
Add the salt, pepper and olive oil to the vegetables. Toss the vegetables until they are evenly coated.
1 teaspoon salt
measuring spoons
spatula
1 tablespoon extra-virgin olive oil
¼ teaspoon black pepper
Start the BBQ rub
Combine the paprika, pepper, brown sugar, salt, celery salt, garlic powder, onion powder, cumin, dry mustard and cayenne, if using, in a small bowl.
4 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons dark brown sugar
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dry mustard
¼ teaspoon cayenne pepper
small bowl
1 teaspoon salt
Add the oil
Add the olive oil and mix to form a paste. Your paste may be looser than what is shown in the video, and that's fine.
whisk
3 tablespoons extra-virgin olive oil
Season the chicken
Place the chicken on the June Pan. Distribute the paste equally among the chicken pieces. Massage the paste into the chicken until it is evenly coated on all sides including the bottom of each piece.
4 bone-in, skin-on chicken thighs
June Pan
BBQ rub
Transfer the vegetables to the June Pan
Arrange the vegetables around the chicken.
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.
June Food Thermometer
Roast the chicken and vegetables
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the chicken until it is cooked through, about 33 minutes. June will notify you when the chicken is ready. If desired, follow directions on your June to continue cooking.
June Oven
Serve the chicken and vegetables
Transfer the chicken and vegetables to plates or a platter. Allow the chicken to rest 5 minutes before garnishing it with cilantro, if using, and serving it hot.
1 tablespoon chopped cilantro
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