Cajun-Style Grilled Chicken Thighs with Roasted Sweet Potato and Charred Broccoli

Preheat your grill or heavy-bottomed grill pan to medium-high heat.

Toss the chicken thighs with the Cajun seasoning and minced garlic until thoroughly coated. Let them sit for 10 minutes to allow the spices to penetrate the meat.

Cut the sweet potato into 1/2-inch uniform cubes. Toss with a pinch of salt and roast in a 400 deg F (200 deg C) oven until tender and caramelized at the edges, about 20-25 minutes.

Place the seasoned chicken thighs on the grill. Sear for 6-7 minutes per side, until the skin is deeply charred, crackles when tapped, and the meat is cooked through. A thermometer should read 165 deg F (74 deg C).

During the last 5 minutes of grilling, add the broccoli florets to the grill surface, charring them until they are tender-crisp and show dark grill marks.

Plate the chicken alongside the roasted sweet potato cubes and charred broccoli. Serve hot, ensuring the spice rub has created a flavorful crust.