Chicken Paella – Made on the Grill

I’d never made paella before, but I figured if I was going to try it, I’d do it right—even without shellfish since hubs is allergic. With important company at my campsite (my daughter and son-in-law), I wanted to ensure this first-time recipe actually delivered. Thanks to my trusty grill and cast iron pan, it did—and once again proved that outdoor cooking can be both impressive and easy. Plus, it checked the box for lunchtime leftovers, making Monday much simpler!

This recipe is generous enough for four, perfect for entertaining and feeding a hungry crowd.

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Prep the Garnish:

• Halve two lemons
• Chop 3 tbsp parsley

Prep the Saffron:

• Add a good pinch of saffron to a tablespoon of broth and microwave for 15 seconds. (This helps release the bright flavor and color.)

Brown the Chicken:

Prep the Chicken:

• 1.5-2 pounds boneless, skinless chicken thighs
• Neutral oil (like grapeseed or canola)
• Salt and pepper

Cooking:

• Heat your grill to 400 degrees.
• Place your cast iron skillet on the grill and close the lid.
• Rub the chicken thighs with a bit of oil, then season both sides with salt and pepper.
• Grill for 3-4 minutes per side, placing the chicken around the pan, until lightly browned. Remove to a plate—don’t wipe the pan!

The Veggies:

• 1 diced red bell pepper
• 1 medium yellow onion, diced
• 4-5 cloves garlic, minced
• 1 tbsp olive oil
• 1.5 tbsp butter

Cooking the Veg:

• Melt butter and olive oil in the cast iron over medium heat.
• Add the veggies and cook, stirring occasionally, for about 6-8 minutes until softened. Keep the grill cover as closed as possible to maintain a steady temperature.
• During this process, I also added the halved lemons to the grill for a few minutes—they develop a lovely char and vibrant flavor.

The Rice and Broth:

• Add a can of diced tomatoes and 1.5 cups of Arborio rice to the veggie mix, stir well.
• Close the grill and cook for about three minutes.
• Pour in 3 cups of warm chicken stock, bring to a low boil, then reduce to a simmer.

Nestle the Chicken & Simmer:

• Place the browned chicken thighs back into the pan, gently nestling them into the rice.
• Add a handful of peas.
• Cover and cook for about 25 minutes, or until the stock is absorbed and the rice is tender.

Pro Tip:
A true paella has a crunchy rice layer called socarrat. To achieve this, keep the heat steady and don’t stir the rice once the liquid is partially absorbed. The bottom should develop a light crust—delicious!

To Serve:

• Garnish with the grilled lemon halves and freshly chopped parsley.

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Final Thoughts:

This campfire-friendly chicken paella turned out fantastic—colorful, flavorful, and comforting. Plus, cooking it all on the grill with a cast iron skillet makes it accessible whether you’re in a backyard, a van, or a campsite. And the leftovers? Perfect for easy Monday lunches!

Next time, I might toss in some chorizo or other veggies—paella is flexible and forgiving. Give it a try next time you’re outdoors—it’s a showstopper!