BBQ Chicken Sheet Pan dinner

Here is the recipe post I promised. {Thank you all for your support and prayers regarding my last post}

I discovered sheet pan meals last year and they have quickly become one of Chad’s favorite meals.  A quick Google or Pinterest search will yield dozens of recipes.  The following is a combination of different recipes that work well for me.

Supplies:

A sheet pan with sides.  A standard size works well for up 1-2 people, an XL pan is good for 3-4 people.

Cooking spray

2 medium size mixing bowls and spoons

small bowl and fork

aluminum foil

cutting board and knife

 

Ingredients:

Boneless/skinless chicken breasts (1 large breast for 1-2 people, 2 large breasts for 3-4 people)

1 package your favorite brand smoked sausage with casing on, don’t get skinless! (will only use 1/2 of it for 2 people)

Corn on the cob (do not use frozen) 1 per person

1 of each: Red bell pepper, Red Onion, Zucchini, Squash (May substitute for green/yellow pepper or white onion. May also omit one vegetable and add more of another. For 2 people use 3 vegetables,  for 3-4 people use 4 vegetables)

4 tablespoons Olive Oil

2 tablespoons packed brown sugar

1 tablespoon chili powder

1/2 tsp garlic powder

1 tsp paprika

1/2 tsp kosher salt

1/2  tsp ground pepper

1/2 cup BBQ sauce

butter

Salt and pepper

 

Making It:

1- Preheat the oven to 425 and spray sheet pan with cooking spray.

2- Combine the brown sugar, paprika, chili powder, salt, pepper, and garlic powder in the small bowl.  Mix well with fork, set aside.

3- Wash and trim chicken breasts and cut into one inch strips.  Cut sausage into bite sized, equal pieces.

4- Put both meats in a medium mixing bowl, toss well with 2 tablespoons of Olive Oil and coat with mixture from the 2nd step.  Make sure meat is thoroughly mixed and coated and then set aside

5- Clean ears of corn so there is no husk or silk. Rub with butter, sprinkle with salt and pepper and double wrap in aluminum foil.

6- Cut other vegetables into one inch chucks.  Put in the other mixing bowl, toss with remaining olive oil and salt and pepper (to taste) until evenly covered.

7- Spread meat on one side of the pan and veggies on the other.  The wrapped corn can go in a corner.  If you don’t have room for the corn you can put them directly on the oven rack, just watch for dripping.

8-  Bake at 425 for 20-25 minutes. This is why you want to make sure you have cut everything into similar sizes so it cooks evenly.

9- Pull out of oven, brush the meat with the BBQ sauce and put under the broiler for 2-3 minutes.  You should see the sauce start to caramelize on the meat and the veggies get a roasted look to them.

Enjoy!  You will find there are a lot of variations and I have yet to have it turn out the exact same way twice.  You can do all chicken or all sausage, use different veggies, omit the corn.  It’s very customize-able.  Just make sure you use fresh ingredients and cut everything into similar sizes.

 

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