Cooking Instructions
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Step 1
Place
Boneless, Skinless Chicken Thighs (2 lb)
in a ziplock bag and pour half of the bottle of
Marinade (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
Marinade (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)
.
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