Bringing some flavor to the grill, let’s make BBQ Italiano Chicken n’ Veggies on the Gravity Fed 980

🍗 Recipe:
-Items Needed:
[ ] Chicken Leg Lollipops & Bone-in Thighs: 8-10 pieces
[ ] Avocado Oil: 1 1/3 cups
[ ] Balsamic Vinegar: 1/4 cup
[ ] Fresh Basil: to taste
[ ] Fresh Parsley: to taste
[ ] Fresh Garlic: to taste
[ ] Salt n’ Pepper: to taste
[ ] Green Beans: 1 pound
[ ] Plastic Baggies: 2
[ ] Sheet Pan: 1
[ ] Wild Wonder Tomatoes: 10 oz.
[ ] Char-Griller Grills Gravity Fed 980 Charcoal Grill.
[ ] Lump Charcoal, Fire Starters & Fire Torch.
Prep & Cook:
[ ] Cleaned & rinsed all the chicken under cold water off camera & pat dried it. Set aside in a foil pan.
[ ] Rinsed & cleaned the green beans & Wild Wonder Tomatoes under cold water. Set aside in a foil pan.
[ ] Marinade: combined the avocado oil, balsamic vinegar, salt n’ pepper, garlic, basil & parsley into a bowl. Mixed thoroughly.
[ ] Using a plastic bag, placed the chicken inside and poured the majority of the marinade mixture into it. Closed the bag and tossed it to mix.
[ ] Using a separate plastic bag, placed the green beans & Wild Wonder Tomatoes into it, then poured the remaining marinade mixture into it. Closed the bag and tossed it to mix.
[ ] Set both bags inside the refrigerator for a few hours before firing up the grill.
[ ] After a few hours, fired up the Gravity Fed 980 Charcoal Grill with lump charcoal using fire starters & fire torch. Takes about 5-10 minutes to ignite. Locked in to temperature 420° on the control panel. Removed the warming rack prior to the cook. Allowed the grill to warm up for 15 minutes.
[ ] Removed the veggies & chicken from the plastic bags and placed on a sheet pan.
[ ] Placed the sheet pan inside the grill & cooked for 30 minute. Came out golden brown with a nice char.
[ ] Served with roasted potatoes & enjoyed!