Hearty Grilled Chicken Stew with Cheesy Chive Biscuits Recipe

1. Preheat your barbecue, setting two burners to medium and the others to high. Place a dutch oven to preheat over the medium burners while the grill is heating.  
2. Season the chicken thighs thoroughly with salt, pepper, and garlic powder. Prepare the vegetables and other ingredients to go to the barbecue with you. 
3. Sear the chicken over direct, high heat, until grill marks form. Meanwhile, add the oil and onions. Cook until the onions begin to stick to the bottom of the dutch oven. Add the mushrooms, cooking a little while longer. Then stir in the garlic and wait about 30 seconds to 1 minute before adding the flour and cooking another minute. 
4. Deglaze with the alcohol of choice – white wine is ideal, but whisky, bourbon, and even tequila will do – scrape up any stuck-on bits from the bottom of the pot. Pour in the stock, add the carrots, potatoes, and fresh herbs. 
5. You can keep the chicken thighs whole or cut them up into bite-sized pieces. Add them to the stew. Cover and cook for 10 to 20 minutes.  Turn the high burners to their lowest setting. Allow the barbecue to heat to about 425°F (220°C).
6. While the stew is simmering, add the flour, baking powder, and salt to the food processor. Pulse to mix. Cut the cold butter into cubes and add that to the processor, pulsing until the flour mixture becomes small, pea-sized, lumps. Add the chopped chives and pulse once or twice more. 
7. Add the buttermilk, honey, and goats cheese, pulsing until the dough comes together before turning out onto a floured surface. Knead the dough for a couple of minutes before rolling out to about ½-inch thick and cutting out with a round cutter. 
8. Place the biscuits on a prepared baking sheet. Brush the tops with buttermilk or melted butter and bake on the barbecue for 10 to 15 minutes. Before you close the lid on your grill, remove the lid on your dutch oven. Turn off the burners below the biscuits and turn up the ones under the stew slightly. 
9. Once everything is baked and the stew is thickened, remove it all from the barbecue. Stir the sour cream through the stew before serving with a hot biscuit on the side.

This recipe for Hearty Grilled Chicken Stew with Cheesy Chive Biscuits is easy to make and provides plenty for the family. Make it on a Sunday and have leftovers for the week or double the recipe and have extras for quick freezer meals. Either way, this recipe is delicious and perfect for cool weather. What’s your go-to warming meal off the barbecue? Tell us about your favorite comforting grill recipes, ideas, and share your photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!