Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Place
Boneless, Skinless Chicken Thighs (2 lb)
in a ziplock bag and pour half of the bottle of
Spiedie Sauce (1/2 jar)
over the thighs. Move the thighs around in the marinade for even coverage and refrigerate for at least 1 hour up to overnight.
Step 2
Place
Yellow Squash (2)
,
Zucchini (2)
,
Red Onion (1)
, and
Assorted Color Bell Peppers (12)
in a ziplock bag. Pour the remaining
Spiedie Sauce (1/2 jar)
over the vegetables and refrigerate for 1 hour as well.
Step 3
Set up a charcoal grill for direct heat grilling adding a couple small chunks of your favorite wood on the hot coals for smoke flavor.
Step 4
Remove the chicken thighs from the marinade and place them on the grill. Season each thigh with
Greek Seasoning (1/4 cup)
as they cook. The total cook time is about 10 minutes. Place each thigh on a platter and cover loosely with aluminum foil.
Step 5
Remove the vegetables from the marinade and place on the grill. Season with remaining
Greek Seasoning (1/4 cup)
and cook for 3-4 minutes on each side or until tender, turning as needed.
Step 6
Warm the
Pita Bread (to taste)
for 30-45 seconds on the grill. Slice the thighs into bite-size pieces and place them on a platter along with the grilled vegetables. Serve family-style with
Lettuce (to taste)
,
Tomatoes (to taste)
,
Crumbled Feta Cheese (to taste)
and
Tzatziki (to taste)
.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSSmoked Blue Crab
Chimichurri Steak Skewers
Smoked Easter Brisket
Honey Jalapeno Ribs
Grilled Chicken Breast
Smoked Pit Ham
Smoked Boston Butt
Smokafried Chicken Wings
Mini Turducken
Southern Style Deviled Eggs
Bacon Burnt Ends
Grilled BBQ Shrimp Po'Boy
BBQ Chicken and Waffles
Bacon Wrapped Backstrap
Bacon Wrapped Beef Tenderloin
Bacon Wrapped Jalapeño Chicken Thighs
Recommended Recipes
{{name}}