You provide the grill, we’ll handle the rest. Our cookout-worthy Grilling Meal features boneless chicken thighs, tangy BBQ sauce and fresh vegetables.
CHOOSE ONE: 2 lb Boneless Chicken Thighs or 2 lb Boneless Boston Butt
CHOOSE ONE: 4 ct White or Bi-Color Corn
CHOOSE ONE: 16-21 oz Lillie’s Q BBQ Sauce (All Varieties)
CHOOSE ONE: 6 ct Diamond or Ancient Grain Diamond Rolls
GET ONE: Vegetable Grilling Kit
Our Favorite Way To Serve It Up
When it comes to barbecued chicken thighs, we like to keep it simple. All you need is a hot grill, a basting brush for your BBQ sauce and a healthy appetite. Grill your chicken until it develops a slight char and is cooked through. Round out the meal with grilled vegetables and rolls. See below for instructions.
In the mood for pulled pork? Try our recipe for Smoked Pulled Pork on the Grill
Barbecued Chicken Thighs
Prepare grill to medium heat. Lightly oil grates with canola oil to avoid sticking. Place thighs on grill and cook for 2-3 minutes per side, flipping often and brushing with sauce, until meat develops a slight char and is cooked through. An internal meat thermometer should read 165°F for chicken.
Vegetable Grilling Instructions
Place vegetables from kit in a large mixing bowl. Add teriyaki sauce (if desired) and toss to coat vegetables. If not using teriyaki sauce, coat veggies with 3 tbsp olive oil and season to taste with salt and pepper.
Wrap each corn cob in foil.
Prepare grill to medium heat. Lightly oil grates with canola oil to avoid sticking. Place corn on grill and cook 5 minutes. Add remaining vegetables and cook for 7-10 minutes per side, flipping often. Remove veggies when they are tender and have developed a slight char. Unwrap corn and place back on grill, flipping often, until corn is slightly charred.