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Back to the Skillet for Back to School

Posted on 10/17/2023

Back to the Skillet for Back to School Recipes
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Episode 3 - Roaming with Rosey

Why battle with the oven while you battle with homework? In this episode of Roaming with Rosey, Chef Rosenthal shows you how to make a one-pan-fan-pleaser on the grill and some sweet potatoes that I yam positive will be some of the biggest you’ve ever seen!

Ready to try it at home?

You’re in luck! Here are Chef Rosenthal’s back-to-school crowd pleasers:

Thigh Can't Believe It's One Pan - Chef's Thai Style Chicken Thighs

  • Prep Time: 1 hr. 10 mins.

  • Cook Time: 35 mins.

  • Total Time: 1 hr. 45 mins.

  • Serves: 4 people

Ingredients

  • Zest and juice of 1 lime

  • 2 Tbsp. extra virgin olive oil

  • 1 inch piece of ginger, finely grated

  • 2 garlic cloves, finely chopped

  • 1/3 cup light brown sugar

  • ¼ cup Red Boat fish sauce

  • ½ cup unsweetened coconut milk

  • 2 tsp. freshly ground black pepper

  • 2 lbs. (4-6) chicken thighs (skin-on or skinless, bone-in or deboned – your preference!)

  • 2 large ripe tomatoes, cut into 1 inch chunks

  • Kosher salt to taste

  • Basil leaves and lime wedges (for serving)

Instructions

  1.  Whisk lime zest and juice, grated ginger, garlic, brown sugar, fish sauce, coconut milk, oil and pepper in a large bowl to combine. Set ¼ marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill for at least 1 hour or up to 24 hours.

  2.  Preheat the propane grill to 400 degrees+ and place a large cast iron skillet on the grill. Brush with oil. Remove chicken from marinade and place on the hot cast iron and then top with cut tomatoes and season with salt and pepper. Roast for approximately 35 minutes until chicken thighs are browned and crispy.

  3.  Arrange chicken on a platter. Drizzle with reserved marinade and top with basil leaves. Serve with white rice and lime wedges for squeezing over or with my grilled sweet potatoes! 

Yam That's Yummy - Chef's Grilled Sweet Potatoes

  • Prep Time: 5 mins.

  • Cook Time: 40 mins.

  • Total Time: 45 mins.

  • Serves: 4 people

Ingredients

  • 4 large sweet potatoes

  • 1 tsp. olive oil

  • Pinch of Maldon sea salt

  • Butter

Instructions

  1.  Set the propane grill to 400 degrees and use indirect heat (turn off the burners immediately under the sweet potato).

  2.  Grab a piece of aluminum foil large enough to wrap around the sweet potato a few times. Sit the sweet potato in the middle of the foil where you will season and prep it.

  3.  Drizzle a little bit of olive oil to help the skin become crispy.

  4.  Sprinkle a pinch of Maldon sea salt.

  5.  Use a fork to poke a few holes through the skin of the sweet potato and wrap foil tightly around it.

  6.  Place foil wrapped sweet potato on the grill.

  7.  Grill on indirect heat for approximately 40 minutes. Sweet potato should be fork-tender.

  8.  When done, remove the foil and place directly over fire to get grill marks. Slice the potato open and finish with butter and more Maldon sea salt.

More Episodes & Recipes

Check out other episodes from our Roaming with Rosey series by clicking here.

Cooking With Propane