Preheat your Kamado grill to a medium-high heat, around 180-200°C. Set it up for direct grilling.
Pat the chicken thighs dry with paper towels. In a bowl, toss the chicken with vegetable oil, salt, and pepper.
In a separate bowl, toss the onion wedges and bell pepper chunks with a drizzle of oil, salt, and pepper.
If using, whisk together the honey and soy sauce in a small bowl.
Place the chicken thighs and vegetables directly on the grill grate. Grill the vegetables for about 8-10 minutes, flipping halfway through, until tender-crisp and slightly charred. Remove veggies from the grill.
Grill the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 75°C and are cooked through. If using the honey-soy glaze, brush it on the chicken during the last few minutes of cooking.
Remove chicken from the grill and let it rest for a few minutes.
Serve the grilled chicken with the grilled vegetables. Garnish with fresh chopped parsley if desired.
💡 Grill Master Tips:
- 🌡️ Aim for a grill temperature around 180-200°C for these beauties.
- ⏰ Cooking time can vary based on your Kamado and the thickness of the chicken, always check doneness with a meat thermometer (target 75°C internal temp!).
- ✨ Don't have soy sauce and honey? A simple rub of paprika, garlic powder, and a pinch of sugar works wonders too!
- 🥕 Feel free to swap bell peppers and onions for other grillable veggies like zucchini, asparagus, or cherry tomatoes!
