Grilled Chicken & Hen of the Woods
Grilled Over Charcoal with Butter, Fall Purpose, and a White Wine Finish
This recipe is all about combining the best of both worlds: a perfectly crisp sear from the grill, and a savory mushroom pan sauce built in cast iron, all tied together with Ranch & Rifle’s Fall Purpose seasoning.
By searing the chicken thighs directly over charcoal and then finishing them in a buttery mushroom reduction, we keep the skin crisp and the flavor deep — making this the kind of dish that feels both rustic and refined.
Ingredients
4 bone-in, skin-on chicken thighs
6–8 oz Hen of the Woods mushrooms (or substitute oyster or cremini)
2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp Ranch & Rifle Fall Purpose seasoning
⅓ cup dry white wine
Salt and black pepper to taste
Instructions
1. Prepare the Grill
Set your charcoal grill for medium-high direct heat, with enough room to place a skillet off to the side. Allow the coals to burn down until glowing and steady.
2. Season the Chicken
Pat the chicken thighs dry and season both sides with salt, pepper, and a good sprinkle of Fall Purpose. Let them rest at room temperature while the grill heats up.
3. Start the Chicken on the Grill
Place the chicken thighs skin side down directly on the grill grates. Sear for about 5–6 minutes, or until the skin is golden and crisp. Flip and sear the other side for another 4–5 minutes, then set the chicken aside.
4. Sauté the Mushrooms in Cast Iron
While the chicken is searing, place a Lodge cast iron skillet on the grill over medium heat. Add the butter and olive oil, followed by the Hen of the Woods mushrooms and a pinch of Fall Purpose. Sauté until mushrooms are golden and tender, about 6–8 minutes.
5. Deglaze & Reduce
Pour in the white wine, scraping up any browned bits with a wooden spoon or spatula. Let it reduce by half over medium heat until the sauce thickens slightly and the alcohol cooks off, about 2–3 minutes.
6. Finish the Chicken in the Pan
Nestle the seared chicken thighs skin side up into the mushroom mixture. Close the grill lid and let everything finish together for another 6–10 minutes, or until the chicken reaches 175–185°F internally and the mushrooms are coated in a reduced, buttery glaze.
7. Serve
Plate the chicken with a spoonful of the mushrooms and pan sauce over the top. Optional: a squeeze of grilled lemon or a slice of crusty bread to soak up every drop.
Why It Works
This recipe lets the grill do what it does best—crisp up that chicken skin—then uses the cast iron and coals to build flavor underneath with a mushroom-forward finish. The Fall Purpose seasoning brings herbaceous, warm spice to every layer, making this dish feel like the kind of meal you crave when the temps dip and the fire’s burning.
Tag us @ranch.and.rifle when you make it — this one’s for folks who know how to work both the grates and the pan.
