I live in South Florida and we pretty much grill all year long. Except of course, when there’s a hurricane coming (we do that like the DAY the warning comes out to cook up all the meat ‘just in case’) … but I guess because we both grew up in the Midwest, Summertime definitely equates to more grillin’.
Lately, it seems every Friday, I am making the same thing, which is not to be confused with the same ‘old’ thing … because most of us (ahem, with the exception of one boy) enjoy it and we eat it all up.
Chicken and grilled veggies.
Specifically, boneless, skinless chicken thighs AND onions, peppers and mushrooms.
Oh wait, do we need a recipe? Really? Ok. Here it is:
Boneless skinless chicken thighs, cut into about 2 inch pieces
Handful of mini sweet peppers, sliced in 3 pieces (cuz they are small)
Onion, cut in 2 inch pieces
Skewers (wood ones need to be soaked in water for 30 plus minutes to prevent burning)
Seasoning of choice – currently I’m hooked on this stuff that I picked up at Whole Foods a while back (it’s lasted a while, thankfully!)
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