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Smoky Skillet Dinner

Summer 2020
F202004019.jpg
food and drink

BY: Christopher St. Onge

I hate working for dinner, so I don’t. I’ve watched my partner, who can barely boil water, make endless versions of his totally moreish roast chicken. I stay with him because of it. Each time he puts a whack of spice on it, a different blend every time, then roasts it at high heat. And every time it’s THE BEST ROAST CHICKEN! The high heat slightly scorches the spices and the bird turns into a smoky masterpiece. Here’s last week’s spice mixture, his smarter-than-I-gave-him-credit-for technique, and my laziness in one killer recipe.

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) smoked paprika
2 tsp (10 mL) ground allspice
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) ground cumin Salt
8 bone-in, skin-on chicken thighs
2 lbs (905 g) mini Yukon gold potatoes
2 tbsp (30 mL) olive oil Freshly ground pepper
1 cup (250 mL) plain yogurt
1 clove garlic, finely grated
1 cup (250 mL) cilantro leaves and stems

1 Set up your gas grill for indi-rect heat by turning one side to high. Close the lid and bring to 425°F (220°C).

2 Combine the spices with 2 tsp (10 mL) salt. Sprinkle evenly all over the chicken thighs and place over indirect heat, skin-side up, close grill lid and cook for 25 minutes.

3 Meanwhile, slice potatoes ¼-inch (5-mm) thick. Arrange in an even layer in a 12-inch (30-cm) cast iron skillet (or other heavy-bottom ovenproof skillet). Drizzle with oil and season with ½ tsp (2 mL) salt and black pepper to taste.

4 At the 25 minute mark, place the skillet over direct heat and top with the chicken thighs. Close lid and cook 25 minutes longer or until the potatoes are crisped on the bottom and the chicken juices run clear.

5 Meanwhile combine yogurt and garlic; season with salt to taste and spread out onto plates. Transfer chicken thighs and potatoes (potatoes may be stuck and need some coaxing—don’t worry if the break up a bit) to plates. Top with cilantro and serve.

Serves 4

What to Serve

F202004019.jpg
food and drink

Smoky Skillet Dinner

Summer 2020

BY: Christopher St. Onge

I hate working for dinner, so I don’t. I’ve watched my partner, who can barely boil water, make endless versions of his totally moreish roast chicken. I stay with him because of it. Each time he puts a whack of spice on it, a different blend every time, then roasts it at high heat. And every time it’s THE BEST ROAST CHICKEN! The high heat slightly scorches the spices and the bird turns into a smoky masterpiece. Here’s last week’s spice mixture, his smarter-than-I-gave-him-credit-for technique, and my laziness in one killer recipe.

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) smoked paprika
2 tsp (10 mL) ground allspice
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) ground cumin Salt
8 bone-in, skin-on chicken thighs
2 lbs (905 g) mini Yukon gold potatoes
2 tbsp (30 mL) olive oil Freshly ground pepper
1 cup (250 mL) plain yogurt
1 clove garlic, finely grated
1 cup (250 mL) cilantro leaves and stems

1 Set up your gas grill for indi-rect heat by turning one side to high. Close the lid and bring to 425°F (220°C).

2 Combine the spices with 2 tsp (10 mL) salt. Sprinkle evenly all over the chicken thighs and place over indirect heat, skin-side up, close grill lid and cook for 25 minutes.

3 Meanwhile, slice potatoes ¼-inch (5-mm) thick. Arrange in an even layer in a 12-inch (30-cm) cast iron skillet (or other heavy-bottom ovenproof skillet). Drizzle with oil and season with ½ tsp (2 mL) salt and black pepper to taste.

4 At the 25 minute mark, place the skillet over direct heat and top with the chicken thighs. Close lid and cook 25 minutes longer or until the potatoes are crisped on the bottom and the chicken juices run clear.

5 Meanwhile combine yogurt and garlic; season with salt to taste and spread out onto plates. Transfer chicken thighs and potatoes (potatoes may be stuck and need some coaxing—don’t worry if the break up a bit) to plates. Top with cilantro and serve.

Serves 4

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