. . . but was eaten so fast that there were no pictures. I found that grilling the vegetables (onions and red peppers on skewers, cremini mushrooms in a grill grate, tomatoes basted with sambal oelek) first was the key. Then they could be put in a 200-degree oven to keep warm while the chicken grilled.
But I also found that the cheap cuts of chicken thighs -- bone in, skin on -- not only didn't absorb the daylong marinade in a mixture of soy, garlic and sesame oil, but had way too much gristle and were generally prone to char.
However, I found that when they were charred (and obviously not cooked all the way through) the key was to shut all the vents on the grill, thereby turning it off, in effect, putting on the lid and letting the residual heat steam the chicken for fifteen minutes or so. This worked very well. And the hickory chips added a host of flavor.
Brigitte made Cuban rice (that we brought from Cuba!) and it was all fantastic.
Next I have in mind something a little different . . . maybe a grilled (or smoked) Shepherd's Pie with little skewers of pearl onions. Just think what those potatoes will taste like with applewood smoke, home-ground beef and a cooking time of thirty minutes!
Got any better ideas?
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