Cliff Bartlett
R.I.P. 5/17/2021
To celebrate the hottest day of the year, for us anyway, I decided on chicken. Just sounded good. It's been over a year since I've done Parmesan Chicken Kempster. This is my oldest Weber recipe and is a family favorite. Did more Crash Potatoes and finally some Crispy Balsamic Brussels Sprouts. Here goes.
Eight trimmed chicken thighs along with the Parmesan Cheese, crushed seasoned stuffing and chopped flat leaf parsley.
Mixed the Parmesan, crumbs and parsley together. Dipped each thigh in melted butter and coated with the Parmesan mixture.
Thighs all coated.
Boiled the potatoes outside on camp stove.
Let them cool and then smashed, or rather crashed, oiled and seasoned.
Washed, trimmed and halved a pound of Brussels Sprouts.
Whisked together the balsamic vinegar, oil, garlic and salt and pepper. Drizzled on sprouts.
Chicken on the Weber, indirect low heat for 1 hour 20 minutes.
With about half hour to go got the potatoes and sprouts on too.
Eight trimmed chicken thighs along with the Parmesan Cheese, crushed seasoned stuffing and chopped flat leaf parsley.
Mixed the Parmesan, crumbs and parsley together. Dipped each thigh in melted butter and coated with the Parmesan mixture.
Thighs all coated.
Boiled the potatoes outside on camp stove.
Let them cool and then smashed, or rather crashed, oiled and seasoned.
Washed, trimmed and halved a pound of Brussels Sprouts.
Whisked together the balsamic vinegar, oil, garlic and salt and pepper. Drizzled on sprouts.
Chicken on the Weber, indirect low heat for 1 hour 20 minutes.
With about half hour to go got the potatoes and sprouts on too.
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