Andrew Doak Cooks - Mixed Grill

My father coined the phrase “mixed grill” when I was a kid. Now, I do not assume my father came up with that on his own, but I first heard it from his mouth. He did mixed grills most of my childhood, presumedly because we all liked different things! Actually, he did it because my parents often hosted gatherings (aka - parties). Now that I am an adult myself, and we like to host our own gatherings, I TOO have opted to use the phrase “mixed grill” when explaining to my guests what we are having. Tonight? Just me and K. What’s on the menu? Sweet Italian Sausage (and buns) & Boneless Skinless Chicken Thighs marinated in Teriyaki Sauce. We are fans.
TIME TO PREPARE
30 minutes to get grill prepped
15 minutes to grill meat
5 minutes to rest
INGREDIENTS FOR MEAL
Sausage
Chicken Thighs (pre-de-boned and skinned)
HOW TO
1. Fire up the grill
2. Toss meat on grill
3. Cook meat
4. Enjoy
LINKS
* NA
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