SMOTHERED CHICKEN RECIPE
Where I come from, cooking is less about following a recipe and more about following your instincts. So you won’t find any exact measurements here, just good old fashioned, “a little of this” and “a pinch of that.”
What you’ll need:
Boneless, skinless, chicken thighs
Cheese slices (swiss or provolone)
Canned brown gravy (yes, out of a can...gasp!)
Seasoning of your choice (I usually use garlic and herb marinade)
- Season your chicken. Like I said, I usually use some variation of garlic & herb marinade, but feel free to mix it up with your own spices. Salt, pepper, garlic and olive oil are the absolute basics if you feel like being lazy. Let it sit for at least 30 minutes, but ideally you’d do this step the night before so the meat really has time to soak up all the flavor.
- Heat up the grill. Yes, it has to be grilled. No, you cannot bake it instead. And don’t even think about cooking this in a stove-top pan. If you don’t grill it, you won’t get those charred edges and you’ll totally throw off the entire dish. This is the only part of this recipe that must be followed precisely, so don’t fuck it up.
- Chop your green pepper, onion, and mushroom. Then mix them all together in a pan with olive oil and sauté them for a few minutes. You’ll know when they’re done. Again, it’s all about instinct, people. Cover them while you finish the rest of the dish so they don’t get all cold and stuff.
- Deal with the gravy. Literally just dump it into a saucepan and heat it up until it’s warm. Voila. Fresh gravy, midwest style.
- Cook the chicken on the hot grill. The grill’s temperature should have risen to be plenty warm by now, too. (weak joke, I know. But I had to.) Just cook it until it’s done, but not dry. If you don’t know how to gauge that….seriously? Have you never grilled a chicken thigh before?
- Combine every glorious ingredient into one stack. The order goes: Chicken, veggies, slice of cheese, gravy. Wait until the heat of the gravy has melted the cheese. Aaand now is your moment. Enjoy what is probably one of the most delicious contributors to premature heart attacks in the entire history of the Byers family. Thanks, midwestern roots!