Ready to heat things up? Take your tailgating to the next level with Chef Jim’s (not-so) secret Spinach and Artichoke Stuffed Bread & Spicy Chicken Thighs recipe.

See it all in this super Midwest Tailgate segment at John Marshall High School, then follow the recipe below and make it your own:

• • Spicy Chicken Thighs
  • Spinach and Artichoke Stuffed Focaccia Bread
  • Spinach Artichoke Dip Recipe

See It

It’s so good we had to split into four quick videos. So without further ado, check out these Spinach and Artichoke Stuffed Bread & Spicy Chicken Thighs recipes that are sure to secure a game day win.

Part 1:

Part 2:

Part 3:

Part 4:

Make It

Spicy Chicken Thighs Recipe

Ingredients

1 lb. Boneless Skinless Chicken Thighs

Wildwood’s Fish & Potato Seasoning

Canola Oil

Procedure

1. Cut the chicken thighs into two pieces.
2. In a Ziplock bag, combine the chicken thighs, Fish & Potato seasoning, and oil. Let it marinate overnight.
3. Heat your grill to medium heat and cook the chicken thighs for about 20 minutes alongside the Spinach and Artichoke Stuffed Bread (or until the chicken has reached an internal temperature of 165 degree Fahrenheit).
4. Serve with toothpicks to allow for bite-sized game day fuel.

Spinach and Artichoke Stuffed Focaccia Bread Recipe

Ingredients

Spinach Artichoke Dip (see below recipe)

4 cups Bread Flour (or All-Purpose Flour)

2 tsp Kosher Salt

2 tsp Instant Yeast

2 cups Lukewarm Water

Pan Spray

*make lukewarm water by combining 1/2 cup boiling water with 1 1/2 cups cold water

Procedure

1. Heat the grill to 350 degrees Fahrenheit
2. Mix the bread flour, salt, yeast, and water together well and place in a well-oiled bowl. Refrigerate for 24 hours.
3. Take the refrigerated dough, splitting it into two equal portions and transferring them onto oiled aluminum foil.
4. Roll out the two pieces of dough to about 8 x 10 inches.
5. Evenly top one piece of rolled out dough with spinach and artichoke dip. Place the other piece on top and roll the edges to seal the dough.
6. Transfer the aluminum and stuffed bread to the grill and bake for 20 minutes covered until it is cooked through.

Spinach Artichoke Dip Recipe

Ingredients

1 can Artichoke Hearts

1 cup Parmesan Cheese

1/2 cup Mayonnaise

8 oz. Cream Cheese

1 tbsp Fresh Chopped Garlic

1 16 oz. bag Frozen Spinach

Procedure

1. Combine all the ingredients together and mix well. Boom – it’s that simple.

But wait, there’s more tasty goodness in store than just these Spinach Artichoke Stuffed Bread & Spicy Chicken Thighs! Check out our wide collection of wild recipes and stay tuned for more segments to come throughout the football season!