Quick Chick (Smoke & Spice Cookbook)

6 boneless, skinless, individual chicken breasts, pounded lightly
Split-Second Dry Rub
1 Tablespoon paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
Pinch cayenne

Split-Second Mop
1 cup orange juice
3 Tablespoons butter
1 Tablespoon Worcestershire sauce

Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F.

Combine the rub ingredients in a small bowl. Rub the breasts with the mixture and let them sit at room temperature for about 20 minutes.

Combine the mop ingredients in a small saucepan, placing the pan over low heat to melt the butter. Keep the mop warm over low heat.

Drizzle the breasts with about 1/3 of the mop. Transfer the chicken to the Hasty-Bake and cook for 30 to 40 minutes or until cooked through. Either mop the breasts half-way through the cooking time, or drizzle with mop as soon as you remove them from the grill.

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