- 1 package boneless skinless Chicken Thighs (about 2lbs.), cut into strips. (It will get chopped up more once on the grill)
- 1/2 of a Red Bell Pepper, cut into small pieces.
- Salt & Pepper
- Paprika
- Mozzarella Cheese, shredded.
- Buns (we prefer “Steak Buns” like these from Kroger)
- (This recipe will make about 6 sandwiches)
- After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
- Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
- Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
- On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
- In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
- Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
- Add buttered buns to the grill over medium heat to toast.
- Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
- Remove everything to a clean tray and assemble sandwiches at the table.