4poundsboneless, skinless chicken thighs or breastscut into bite size pieces
3tablespoonsWorcestershire sauce
2tablespoonsapple cider vinegar
8clovesgarlicminced
kosher salt, pepper, BBQ seasoning blend of choice
cooking oil of choice
1red bell peppersliced
1yellow bell peppersliced
2 to 3jalapeno pepperssliced
2 to 3earscorn on the cobkernels cut off of cob
1/2cupBBQ sauce
hot honey (optional)
Instructions
Put the chicken into a gallon size plastic bag. Add Worcestershire sauce, apple cider vinegar, garlic, kosher salt, pepper, and BBQ seasoning blend. Massage the bag until chicken is evenly coated, marinate in the fridge for at least an hour.
Preheat your griddle to medium heat. Add cooking oil of choice along with the chicken, peppers, and corn (keeping everything separate on the griddle). Season the peppers and corn with kosher salt and pepper, and BBQ seasoning.
Cook everything for 8 to 10 minutes, mixing it all a few times with spatulas while keeping it all separate.
Add BBQ sauce and hot honey (if using) to the chicken during the last minute and mix until combined.Note: I added the BBQ sauce and hot honey to only half of my chicken because my son doesn't love a lot of sauce, you can add to all or half depending on your needs.
Remove the chicken, corn, and peppers from griddle and place each in a covered container. Store in fridge for up to 5 days. See post above for 4 easy meal ideas using these ingredients.