We love our little grill. Love, love love. Today, we grilled two meals worth of meats, lunch and dinner, at the same time. The chicken legs are seasoned with Weber’s Chicago Steak Seasoning. It tastes just as good on chicken as it does on steak, and I love the simple pure list of ingredients: salt, dehydrated garlic, spices, dehydrated onion, dehydrated red bell peppers and red pepper.
Dinner required a little bit extra work, but it wasn’t too bad. The main ingredients for the veggie pile were sweet onions (cook those first, until they turn translucent), garlic cloves, canned artichoke hearts, leftover chopped up asparagus wrapped in bacon from earlier, and some fresh baby spinach that wilted nicely when added as the final ingredient. I figure that with onions as a base and sliced garlic cloves for extra flavor, you can pretty much add any other veggies you have laying around to fill out a big healthy veggie pile for a meal like this! Once everything in the veggie pile appeared cooked enough, I tossed the refrigerated chicken legs from earlier on top, poured about 1/4 cup of chicken broth into the pan, and covered it to simmer for several minutes, just to reheat the chicken and keep everything extra moist. Most people would probably have wanted to salt and pepper the end product, but once I forked the meat off of the drumstick and mixed it in with my veggies, there was plenty of flavor for me.