Chicken Marinade (I used Bone-In/Skin Removed):
2T White Vinegar
1T Louisiana Hot Sauce
1 McCormick’s Grill Mates Baja Citrus Packet (OPTIONAL, good w/o)
1T Cajun Seasoning
1tsp Creole Seasoning
1tsp Paprika
1/2tsp Pepper
2 Dried Bay Leaves
–
1/2 lb. Shrimp (Add shrimp to Marinade last hour!)
1/2 lb. Turkey Kielbasa (Or Link of Choice)
–
Corn on Cob, 1/3cut
1c Fingerling Potatoes, diced
1c Sweet Potatoes, diced
Sweet MINI Bell Peppers, halved
Onions
Mushrooms
1T Garlic, minced (I Believe I forgot!)
Asparagus (Optional)
1c Celery (Optional, I skipped)
– Sauce:
1 can Tomato Soup (*See Notes)
1tsp Lemon Juice
1/4tsp Paprika
1/4tsp Dill Weed
1tsp Worcestershire (Optional)
1/2can Tomato Paste (Optional)
–
Serve with side of Rice:
2c Rice
2 Chicken Broth Cubes, crushed + 2c Water
1/2-1 can Black Eyed Peas, drained
I used Bone In Chicken and Removed the Skin. Add to ziploc bag. Toss with Vinegar and Louisiana Hot Sauce. Then, add in rest. Mix Around. Marinade 4-6 hours. LAST 30 MINUTES, ADD Shrimp to Marinade.
We charcoal grilled in foil pan: Butter Flavor Cooking Spray pan. Add in Vegis.
PREMIX Sauce. Pour over Vegis. Top with Link, then Chicken and Shrimp. Covering is optional.
Served with Side of Rice with Black Eyed Peas: Crush Broth Cubes, Add to Water and stir. Add Rice. I microwaved. Once cooked, mix in 1/2-1 can drained Black Eyed Peas.
Notes: You can try with Stewed Tomatoes, in place of Tomato Soup. You can also try Tomato Sauce, etc. I liked as was. Am leaving it.
ALSO, if Charcoal grilling: Try to make sure Coals are Level to level out heat. And, You can USE A LIL WATER to Help with Bottom Burning too Much! We did NOT have this problem, and did NOT need Water, but, your Choice! Or, you can choose to dilute the Tomato Soup.
PRECOOKED PHOTO:
Dinking Around {DING-KING UH-ROUND} 