Bbq Buzzer-beater Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels.

Marinate

In a bowl, combine 1 tbs olive oil, smoked paprika, garlic powder, onion powder, 0.75 tsp kosher salt, and 0.5 tsp black pepper. Add the chicken and toss to coat thoroughly. Let sit at room temperature for 15 minutes or refrigerate up to 2 hours.

While the chicken marinates, preheat oven to 425°F (220°C). Cut the red and yellow bell peppers into 1/2-inch strips and slice the red onion into similar-size wedges. Toss the peppers and onion with 1 tbs olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

Spread the vegetables in a single layer on a rimmed baking sheet or in a shallow roasting pan and place in the preheated oven. Roast for 12 minutes, then stir/flip and roast an additional 8 minutes until edges are slightly charred and vegetables are tender-crisp.

While vegetables roast, heat a large oven-safe skillet over medium-high heat. Add the marinated chicken thighs and sear 3-4 minutes per side until nicely browned (they will not be fully cooked). If using thin thighs, reduce time to 2-3 minutes per side.

Reduce heat to medium. Brush or spoon 1/3 cup of the BBQ sauce evenly over the seared chicken. Transfer the skillet to the oven (or place chicken on the same sheet pan if skillet not oven-safe) and bake at 425°F (220°C) for 10-12 minutes, or until internal temperature reaches 165°F (74°C).

Remove chicken and roasted vegetables from the oven. Transfer chicken to a cutting board and let rest 5 minutes. Toss roasted vegetables gently with the remaining 0.4 cup BBQ sauce (reserve a couple tablespoons for drizzling).

Slice the rested chicken into 1/2-inch strips. Arrange the sliced chicken over the roasted peppers and onions on the baking sheet or in a shallow serving dish. Sprinkle the shredded cheddar and mozzarella evenly over the top.

Return the assembled dish to the oven and broil on high for 1-2 minutes, watching closely, until the cheese melts and begins to bubble and brown lightly. Alternatively, bake at 425°F (220°C) for 3-5 minutes until cheese is melted.

Remove from oven. Drizzle with the reserved BBQ sauce, sprinkle chopped cilantro or parsley, and serve with lime wedges if using.