Wayne Farms

School’s out, the days are long and hungry families are enjoying the sunshine and dining al fresco. The big question—what’s on the menu? Burgers and baked beans? Been there. How about an endless scrumptious summer with chicken-based appetizers and small plates incorporating healthy produce and fruit.

Here's one idea with endless remix possibilities...a new take on a summer classic...presenting “The BLT 2.0”. This spin on a classic kabob can be made as an entree or an app, served on bread for a filling favorite or on romaine to keep things on the lighter side.

Grilled Chicken BLT Skewers

  • 8 Ounces Chicken Breast or Thigh Meat
  • 1 Pack Bacon
  • Cherry Tomatoes
  • Romaine Lettuce
  • Sourdough Bread (optional)
  • Skewers

Avocado Aioli

  • 1 Avocado
  • 4 Tablespoons Mayonnaise (or plain unflavored Greek yogurt for a healthy twist!)
  • 2 tablespoons olive oil
  • 3 cloves of garlic

Start preparing your skewers by weaving strips of bacon between cherry tomatoes, 2" cuts of boneless thigh or breast chunks. You can easily add on fruits and veggies to put your own spin on this recipe - try pineapple chunks or apple slices to take things to a sweeter level, or pepper slices and mushroom caps for more savory satisfaction.

Pro Tip: If you’re using wooden skewers, you can soak them in a pan of water to prevent charring - no one wants to put out a cookout kabob fire!

While your skewers are grilling, start your aioli. Add all ingredients to a blender or processor and blend until smooth - season with salt, pepper, and whatever your chef instincts tell you -- we like add-ins like cilantro, lime juice, and paprika!

Once the BLTs are charred to perfection, remove the skewers and serve atop grill-marked sourdough bread or on romaine wedges--all drizzled with a healthy dose of aioli or the dressing of your choice.

Since you’ve got the grill going anyway, throw a few Watermelon slices coated in "tajin on the grill"—now you’re cooking!