Lunch: Grilled Chicken, Bacon, and Peppers

In North Carolina, a peppery, vinegar-based sauce is mixed into slow-cooked pulled or chopped pork. The Woman's Day Twist: Spoon this tangy sauce over grilled chicken and smoky thick-cut bacon.

Ingredients

1/4 c. cider vinegar
1 tsp. granulated sugar
1/4 tsp. crushed red pepper flakes
kosher salt
Black pepper
4 peppers (red, yellow, orange or a combination), seeded and quartered, then halved crosswise
1 tbsp. olive oil
8 medium chicken thighs (about 2 pounds 4 ounces total)
1 lb. thick-cut bacon (about 12 slices)
Hush puppies, for serving

Instructions

Heat grill to medium-low heat. In a measuring cup or a bowl, combine the vinegar, 2 tablespoons water, sugar, crushed pepper, 3/4 teaspoon salt, and a pinch of black pepper.
In a large bowl, toss the peppers with the oil and 1/2 teaspoon each salt and pepper.
Place the chicken on the grill bone-side down and cook, covered, for 12 minutes. Place the bacon and peppers on the grill and cook, covered, turning the chickem, bacon, and peppers occasionally until the peppers are tender, the bacon is nearly crisp and the chicken is cooked through, 10 to 15 minutes more.
Cut the bacon in half and transfer to a platter along with the chicken and peppers. Spoon the vinegar mixture over the top. Serve with the hush puppies, if desired.

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