Grilled Chicken & Sausage W/Peaches and Peppers

"Adapted from Let The Flames Begin: Tips, Techniques and Recipes for Real Live Fire Cooking by Chris Schlesinger and John Willoughby"
 
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Ready In:
1hr 10mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • In large bowl, whisk together olive oil, vinegar, garlic, black olives and salt and pepper. Stir in peaches or nectarines and parsley; set aside.
  • Sprinkle chicken generously with salt and pepper and place over coals skin side down. Grill until breasts are just opaque throughout, about 7 to 9 minutes per side. Check for doneness by cutting into one of the breasts at the thickest point. It should appear opaque all the way through with no pinkness.
  • Soon after you start grilling the chicken, put the sausages on the grill and cook, rolling them around occasionally until they are done. When they are both done, cut them into bite-sized pieces and add to the bowl with the vinaigrette and peaches.
  • Coat pepper halves and onion slices with vegetable oil and sprinkle generously with salt and pepper. Place on grill and cook until they are well-browned. Cut into bite-sized pieces and add to bowl.
  • Toss all ingredients together until everything is well-coated with dressing. Transfer to serving bowl, sprinkle with shaved pecorino and serve.

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Reviews

  1. We LOVE this recipe. Made it several times for guests and large families. It's always a hit! We sub the parsley for fresh basil.
     
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Tweaks

  1. Sub the parsley for fresh basil :p
     

RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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