Smoky Southern Grill Dinner

Allergens

This recipe contains wheat (from BBQ sauce).

Ingredients

• 2 lbs chicken thighs, bone
• in, skin
• on
• 1 lb pork tenderloin, sliced into 1
• inch thick medallions
• 6 jumbo shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 cups hickory wood chips, soaked in water for at least 30 minutes
• 1 cup Smoky Southern BBQ Sauce (recipe follows) Smoky Southern BBQ Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp molasses
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium high heat (around 350°F). Soak wood chips in water for at least 30 minutes before using.
2. In a large bowl, mix all Smoky Southern BBQ Sauce ingredients until well combined. Set aside.
3. Season chicken thighs and pork medallions with salt and pepper. Brush both sides of the chicken and pork with olive oil.
4. Place soaked wood chips on the grill's heat deflector plate or foil pouch, and place it under the cooking grate to infuse smoke into your food.
5. Grill chicken thighs for 20 25 minutes, turning every 5 minutes and brushing with BBQ sauce during the last 10 minutes of cook time. Remove from grill when internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
6. Grill pork medallions for 8 10 minutes, turning every 2 minutes and brushing with BBQ sauce during the last 3 minutes of cook time. Remove from grill when internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
7. Grill shrimp for 3 4 minutes per side or until fully cooked through. Brush with BBQ sauce during the last minute of cook time.
8. Serve chicken, pork, and shrimp with your favorite Southern sides like cornbread, collard greens, and mashed potatoes.

Chef’s Insight

Don't be afraid to adjust seasoning levels to your preference. Grilling with wood chips adds an extra layer of flavor that truly elevates this dish.

Notes

Be sure to use a meat thermometer to check for doneness and avoid overcooking. This dish is best enjoyed fresh, but leftovers can be reheated in the oven at 350°F for about 10 minutes or until heated through.