Southern Smoky Grill Feast

Allergens

Shellfish (shrimp)

Ingredients

• 4 bone
• in, skin
• on chicken thighs
• 1 lb large shrimp, peeled and deveined
• 2 cups hickory wood chips
• 1/4 cup smoky barbecue sauce
• 1/4 cup tangy ranch dressing
• 1/4 cup honey
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• Salt and pepper, to taste
• 4 hamburger buns, split and toasted

Instructions

1. Soak wood chips in water for at least 30 minutes.
2. In a small bowl, whisk together barbecue sauce, ranch dressing, honey, lemon juice, olive oil, cilantro, salt, and pepper. Set aside.
3. Preheat an outdoor grill to medium high heat and add soaked wood chips.
4. Season chicken thighs with salt and pepper. Grill for 5 minutes per side or until cooked through.
5. Brush cooked chicken with barbecue sauce mixture.
6. Grill shrimp for 2 3 minutes per side or until pink and opaque.
7. Brush shrimp with barbecue sauce mixture.
8. Assemble burgers by placing grilled chicken, shrimp, and additional barbecue sauce on toasted buns.
9. Serve immediately.

Chef’s Insight

To get the perfect smoke ring, let the wood chips soak for at least 30 minutes before grilling.

Notes

Feel free to adjust the barbecue sauce recipe to your desired spiciness by adding more or less hot sauce.