Nothing at all fancy or ground-breaking here, but it came out good (IMHO).
Chicken thighs, fried potatoes with onions and brussel sprouts (more on these later).
Preheat the grill and stabilize at about 400 F. Sprinkle the chicken thighs, skin on, both sides, with freshly ground sea salt and black pepper, cumin and, of course, chipotle powder.
Cut up a few white potatoes, not the waxy type, and preheat a cast iron skillet with a little OO or vegetable oil.
Rub the grill racks with a little oil and put the chicken on, skin side down. Add the potatoes to the skillet and don't stir for a few minutes. They should both take about 30-40 minutes.
The thighs, flipped after about 15 minutes.
The potatoes, on their way, in a medium-hot skillet.
Put some water, salt and about 2 TBS rice vinegar into a pot and bring it to a boil. Add the sprouts and cover.
Put the onions into the potatoes at about the 25-30 minute mark,
Chop up a couple cloves of garlic and add to the potatoes after the onion is beginning to cook down. Add salt and pepper at this point. Keep tossing.
When the sprouts are fork-tender, drain them, leaving them in the pot. Add about 1 TBS butter and a sprinkle of rice vinegar. Adjust this depending on how many sprouts you have. I only had 10. Toss 'em around until coated in the butter.
Plate the potatoes with the chicken thighs on top.
Put the sprouts in a separate bowl.
Brussel sprouts: Some people like them, some hate them. Old sprouts can be real nasty. Get the freshest sprouts possible and cook them. Don't leave 'em in the fridge for a week or two.
Remove the drier outer leaves and X-score the stem prior to cooking. I've found the vinegar takes some of the bitterness out.
I hope someone finds this useful.
