Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker.
Simple Summer Bbq Chicken
- 1 lb. boneless skinless chicken thighs
- Salt, to taste
- Pepper, to taste
- 1/4 cup Rendezvous bbq sauce
Cheesy smoky croutons
- Ciabatta loaf, diced
- 1/4 cup olive oil
- 2 tablespoons Rendezvous seasoning
- 2 teaspoons garlic powder
- Kosher salt, to taste
- Handful of shredded cheddar cheese
- Romaine lettuce, chopped
- 1 orange bell pepper, diced
- 1 cup diced cherry tomatoes
- 1/2 red onion, diced
- Ranch dressing
Prep Time: 45 minutes | Makes 4-6 Servings
Prepare the chicken. Pat the chicken thighs dry and season each side with salt and pepper. Brush each side of the chicken with bbq sauce. Once the grill reaches 350 degrees, cook on each side for 4-5 minutes or until the internal temperature reaches 165 degrees. Once cooked, remove from the grill and drizzle rendezvous sauce on each piece to garnish. Serve warm with your favorite sides or on a salad or bowl and enjoy!
Prepare the croutons. Preheat oven to 375 degrees. Add the diced ciabatta bread to a large bowl. Drizzle with olive oil and season with salt, garlic powder, and Rendezvous seasoning. Toss to combine. Lay the seasoned bread on a sheet pan and place in the oven to bake for 12 minutes, tossing halfway. When one minute is left, remove the sheet pan from the oven and top with shredded cheese. Place it back in the oven and broil for the last minute. Serve on your favorite salad, and enjoy!
Assemble the salad. Add the chopped lettuce to the bowl. Top with bell pepper, onion, tomatoes, chicken, croutons, and ranch. Toss to combine and serve immediately.