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Weekly Recipes




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Honey-Raspberry Chicken Breasts

Comments:

Stainless Paul Kirk's Championship Barbecue Sauce Book This delightful recipe is from Paul Kirk's Championship Barbecue Book.  Paul is 8 times world BBQ champion and really knows his stuff.

If raspberry seeds bother you, strain them out before you cool the marinade.

8 boneless, skinless, chicken breast halves
One 12 ounce package individually frozen raspberries, thawed
1/4 cup distilled white vinegar
1/4 cup clover honey
2 Tbs olive oil
1/2 tsp dried thyme leaves
1/4 tsp powdered bay leaf
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

1.  To make the marinade, place the marinade ingredients in a medium-size nonreactive saucepan.  Bring to a boil, stirring and mashing the berries, and let boil for 2 minutes.  Remove from the heat and let cool to room temperature.

2.  Place the chicken in a shallow nonreactive baking dish or a zippered-top plastic bag.  Pour the cooled marinade over the chicken, turning to coat, seal and let marinate in the refrigerator for 2 to 4 hours.  Again, relax and let the marinade do it's thing.

3.  Prepare a medium-hot fire in your grill.

4.  Remove the chicken from the marinade, discarding the marinade; place directly over the coals, cover, and grill, turning frequently, until cooked through, 7 to10 minutes per side.  Serve hot.

  Paul Kirk Rub - Large   Paul Kirk's Championship Barbecue Book    Stainless Paul Kirk's Championship Barbecue Sauce Book

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Bad Weather? Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers
Bad Weather?  Too hot or cold? Know what your bbq pit is doing with these Wireless Thermometers


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Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!

Get all of Smoky Hale's wisdom and become the best cook around. Learn to do it right!


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