Food and Recipes Meat Chicken Grilled Creole Chicken & Okra Recipe Getting a nice char on these fresh ingredients is key to a flavorful grilled dish. The hot sauce is optional, but it gives the extra kick this Creole dish longs for. By Virginia Willis Virginia Willis Virginia Willis is a Food Network Kitchen chef and James Beard award-winning cookbook author. Her first cookbook, Bon Appetit, Y'all premiered in 2008 and since then, she's developed a stellar reputation for chef-inspired recipes for home cooks. She is has been featured in the NY Times, Washington Post, People Magazine, and USA Today. Fans love her knack for giving classic French dishes a down-home feel and reimagining Southern favorites. Beginning in 2019 she lost 65 pounds and has kept it off for well over a year. In 2022, her health journey was documented in Eating Well magazine as a weight loss success story. Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, "If a French-trained Southern chef can do it, you can, too!" Southern Living's editorial guidelines Updated on August 14, 2017 Print Share Share Tweet Pin Email Photo: Photo: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Active Time: 30 mins Total Time: 45 mins Yield: 4 serves Ingredients 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 12 ounces smoked andouille sausage, cut into 1-inch-thick pieces 1 pint grape tomatoes 12 ounces finger-size fresh okra, stems trimmed (about 4 cups) 1 large sweet onion (about 12 oz.), cut into 1/4-inch-thick rings 1 medium-size red bell pepper, cut into 1-inch squares 1 medium-size poblano chile or green bell pepper, cut into 1-inch squares 1/4 cup pure olive oil 1 tablespoon Creole or Cajun seasoning, divided 12 (10-inch) metal skewers 1/4 cup ketchup, warmed 4 scallions, white and pale green parts only, chopped Hot sauce (optional) Directions Prepare a charcoal fire using about 6 pounds of charcoal briquettes; let burn until coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over grill bottom; place grate on grill, and heat until hot. (It is hot when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds.) Or preheat a gas grill to high (450°F to 550°F). Combine chicken, sausage, tomatoes, okra, onion, bell pepper, and poblano in a large bowl. Add oil and 2 teaspoons of the Creole seasoning, and toss to coat. Thread chicken, sausage, tomatoes, and okra, separately, onto 10-inch metal skewers. Thread bell pepper and poblano onto a 10-inch skewer. (You will end up with a skewer of chicken, a skewer of sausage, etc. The onions will go directly on the grill. You can use a metal grilling basket instead of skewers for the vegetables.) Place chicken on grate over hottest part of grill; arrange sausage over slightly cooler heat. Arrange onions and the skewered vegetables at the edges of the grill. Grill, uncovered, turning once or twice, until chicken juices run clear and chicken is done, the sausage is heated through, and the vegetables are tender and slightly charred, 8 to 10 minutes. Remove meat and vegetables from skewers, and transfer with onion to a large bowl. Add ketchup and scallions to grilled mixture in bowl, and toss together. Immediately cover tightly with plastic wrap or aluminum foil, and let stand until vegetables are slightly wilted, about 5 minutes. Remove plastic wrap from bowl. Stir to combine; sprinkle with remaining 1 teaspoon Creole seasoning and, if desired, hot sauce. Print