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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