Southern Grill Lunch: Smoky Chicken Thighs & Cheesy Cauliflower Casserole

Allergens

Dairy, Gluten (if using store-bought BBQ spice mix)

Ingredients

• 4 lbs bone
• in chicken thighs 1 large head of cauliflower, cut into florets 3 cups shredded sharp cheddar cheese 1 cup sour cream 1/2 cup mayonnaise 1 small onion, finely chopped 2 cloves garlic, minced Salt and black pepper, to taste 1 tbsp paprika 1 tbsp brown sugar 1 tsp ground mustard 1/2 tsp ground cayenne pepper

Instructions

1. Preheat your grill to medium high heat (around 350°F). Season the chicken thighs with salt, black pepper, and a mixture of paprika, brown sugar, ground mustard, and cayenne pepper.
2. In a large pot, bring water to a boil. Add the cauliflower florets and cook for 8 minutes or until tender but not mushy. Drain well and set aside.
3. Combine the cheddar cheese, sour cream, mayonnaise, onion, and garlic in a large bowl. Season with salt and black pepper to taste. Add the cooked cauliflower and mix well.
4. Pour half of the cheddar sauce over the bottom of a greased 9x13 inch baking dish and spread evenly. Place the seasoned chicken thighs on top, then pour the remaining sauce over the chicken. Sprinkle additional shredded cheese on top.
5. Transfer the baking dish to the preheated grill and cook for 40 minutes or until the internal temperature of the chicken reaches 165°F.

Chef’s Insight

To get that perfect smoky flavor, use hickory or mesquite wood chips for your grill.

Notes

Adjust the heat level to your preference by adding more or less cayenne pepper.