- Remove the chicken from the refrigerator and provid it with the dry-rub. Use a rub based on curry or paprika powder.
- Peel the onion and chop it in small pieces.
- Clean the Brussels sprouts and cut them in halve.
- Cut the apple into cubes and don't remove the skin. The best way to do this is just before you add them to the dish.
Grilling the one pan meal
- Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install one diffuser plate on the bottom because we are going to grill direct above charcoal and indirect. Install the grill grate on both sides. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 180℃ At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
- When the temperature has reached 180℃ you can place the skillet above the direct part of the barbecue. Let the skillet heat up for about 2 minutes.
- Pour a dash of olive oil into the skillet and add the bacon cubes. Bake the bacon cubes in the skillet until they are almost crispy and then add the chopped onion. Now move the skillet to the indirect part of the barbecue. Bake this for a few minutes until the onion is soft.
- Place the chicken with the skin on the grid above the direct part. Grill this side until the skin of the chicken is crispy.
- In the meantime, add the sweet potato, Brussels sprouts and apple to the dish and season with salt, freshly ground pepper and a little cayenne pepper.
- The dish is ready when the chicken has reached a core temperature of 73℃
Serve the dish in the skillet on the table, but pay attention because the skillet is super hot.
Good luck making, and greetings from GrillFun!!!