Talk about "Non-Traditional". This dish is a Southern- Caribbean- Italian fusion. Check it out! 

 Prep Time:

15 minutes

Cook Time: 

45 minutes


  • Boneless Skinless Chicken Thighs
  • Sweet Italian Sausage
  • Spicy Italian Sausage
  • Minced Garlic
  • Chopped Peppers
  • Chopped Onions
  • Fresh Parmigiano Reggiano
  • Shredded Sharp Cheddar Cheese
  • 1 Scotch Bonnet (Habanero) Pepper
  • Grits
  • Fresh Parsley
  • Seasoning Salt
  • Black Pepper
  • Garlic Salt


  1. Get heat oil in a very hot skillet (be careful for popping oil). Heavily season both sides of the Chicken Thighs with Seasoning Salt and Black Pepper.
  2. Sear Chicken for about 5 mins on each side, or until golden brown. Once you've achieved a nice sear, add butter, and place in oven for 15-20 mins on 300 degrees.
  3. Remove Italian sausage from the encasing and cook in oiled pan until brown. Add all dry seasonings. Once sausage has browned, stir in a handful of fresh parsley leaves, with finely chopped onions and peppers. 
  4. For your sauce: I used a homemade sauce, but feel free to use a store bought one. Season your sauce with garlic salt and pepper. Once it has come to a bubble, add scotch bonnet pepper, fresh parsley, and minced garlic. Remove from heat, and stir. 
  5. Boil about 3 1/2 cups of water. Once boiled whisk in about a 1 1/3 cup of grits. Lower heat, add butter, salt, pepper, and sharp cheddar cheese. 
  6. Plate, garnish and enjoy!