Grilled chicken is one of our favorite foods. But sometimes we like a little change up. As I was making this dish for the holiday weekend, I thought of you and thought you might like it, too.
Have you ever been to a gathering and had to balance your plate on your knee while cutting grilled chicken? Yea….isn’t it just the pits? Well, this post is a super easy and quick way to create an appetizer or main dish that can be skewered with a toothpick or fork. Easy make and easy eat.
All you do is cut chicken breasts, onions, sweet peppers, and pineapple into bite size pieces. I use two large breasts, a package of aidells smoked sausage, and one large Vidalia onion.
**The son doesn’t like the sweet peppers and pineapple, but I like to add these when he isn’t around.**
Layer the chicken breast on the bottom of the pan and cover with about 2-4 tablespoonfuls of oil, a sprinkle of garlic powder, and a sprinkle of onion powder. Then layer the other ingredients on the top.
Place one of these gizmos, a grill basket, over the hot coals.
Toss the mixture so that the oil and seasonings are dispersed to the veggies. Then put the mixture on the heat.
The trick is to get the mixture smoking, not flaming. So a medium to low heat is best. Keep the grill top closed except when stirring. The meat will cook in about 10-15 minutes.
Any smoked sausage will work great, but for even more change up, use different flavors.
Then add whatever veggies you like. Onions, sweet peppers, and pineapple chunks go great with the pineapple and bacon sausage used here.
And the dish is so juicy and flavorful, there’s no need for a dipping sauce.
It’s the ultimate finger food.
This dish goes great with fresh mixed greens and fruit salad.
Click here for the recipe.
And, for a side dish or heavy appetizer, how about gooey stuffed French bread?
And, as always, please be safe when using outdoor flames.
Thanks so much for stopping by.