Southern Grill Street-Food Dinner

Allergens

Wheat (gluten), Dairy, Soy

Ingredients

• 6 boneless, skinless chicken thighs 1 cup buttermilk 2 cups all
• purpose flour 2 tsp smoked paprika 1 tsp garlic powder Salt and pepper to taste 4 tbsp unsalted butter 1 cup chopped onion 1 cup chopped bell peppers 2 cloves garlic, minced 1 can (15 oz) diced tomatoes 1/2 cup chicken broth 1 tsp sugar 1 tbsp hot sauce 8 slider buns

Instructions

1. Soak the chicken thighs in buttermilk for at least 30 minutes, or up to overnight.
2. In a shallow dish, combine flour with smoked paprika, garlic powder, salt, and pepper.
3. Remove chicken from buttermilk, letting excess drip off. Coat each piece in the seasoned flour mixture and set aside.
4. Preheat a grill or grill pan to medium high heat. Grill chicken thighs until cooked through, about 6 7 minutes per side, and transfer to a plate. Cover with foil to keep warm.
5. In a large skillet, melt butter over medium heat. Add onion, bell peppers, and garlic, sautéing until softened, about 5 minutes.
6. Stir in diced tomatoes, chicken broth, sugar, and hot sauce. Bring to a simmer and cook for 10 minutes, or until slightly thickened. Season with additional salt and pepper as needed.
7. Slice the cooked chicken into strips and toss with the sauce.
8. Toast slider buns on the grill, then serve chicken mixture atop buns.

Chef’s Insight

Don't be afraid to experiment with different seasonings or sauces to create your own signature twist on this classic dish.

Notes

Feel free to add your favorite sides, like coleslaw or mac and cheese, for a full Southern feast.