Ooohhhh, last night’s dinner was one of those amazing and delicious happy accidents.
Chicken thighs topped with bacon and provolone on the grill then topped with fresh sliced avocado.
Say it with me: YUM
We’ve had a similar chicken dish for years as a sandwich. The grocery store had a buy one, get two free special last week on Foster Farms chicken and silly me forgot to check the freezer before going. I love the thin sliced chicken breasts because they are perfect for grilled sandwiches but will only buy them on sale because they are what I call spendy. Thinking I had plenty of them at home, I only bought boneless, skinless thighs.
But, now we’re trying to eat much healthier and watch our overall carbs intake, man it sucks turning 50, so the sandwich was out and the thighs were in.
This is a great weeknight meal and will be an even better RV meal. The extra step of pressing the sandwich in the RV has kept us from eating it while camping. It’s another appliance to take and I don’t know about you but a Panini press isn’t space friendly enough for me to bring it. But this way is totally, completely, 100% RV friendly. WIN
Begin by marinating your chicken. We are partial to Yoshida’s teriyaki. You will always find a bottle either in the refrigerator or pantry at our house. You can use your favorite marinade. Marinate the chicken about 30 minutes and throw it on the grill. Mark set the Traeger at 350 and turned them every 5 minutes for total cooking time of 20 minutes.
While he tended the grill, I cooked the bacon and made the salad. No bread for us tonight. The bacon pieces were long so we cut them in half before cooking so it would fit on the chicken better.
When the chicken was ready, we put one or two pieces of bacon on top then added a slice of provolone cheese. He closed the lid for a couple of minutes to let the cheese melt and I sliced an avocado.
Man, they looked good when he pulled them off the grill. We placed the avocado slices on top and couldn’t start eating fast enough. I had a small piece of chicken with one slice of bacon and it was plenty good, but a piece with two slices will be even better for lunch tomorrow.
Who needs bread.
Chicken Thighs with Bacon and Provolone
- boneless, skinless thighs (one or two per person depending on size)
- Yoshida’s teriyaki (or your marinade of choice)
- bacon, two pieces per chicken
- slices provolone cheese, one per chicken
- avocado slices, as much as you’d like
Place the chicken and marinade in a resealable bag and marinate about 30 minutes. Cook the bacon and pat the extra grease off. Remove chicken from the marinade and place chicken on a heated grill. Turn meat regularly until done. Place two slices of bacon on each piece of chicken then top with one slice of provolone cheese. Close the lid for a minute or two until the cheese is melted.
To serve, place sliced avocado on top of cheesy chicken and enjoy!