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Mesquite Grilled Chicken

Comments:

Mesquite smoke is one of the strongest flavors of the smoking woods and is thus used almost exclusively for grilling - not barbecuing. That is why it is never allowed to be used in a smoker. The constant exposure to the smoke will make most all meets bitter. But since we are grilling, lets go.

First, you need the wood!

2 cups of mesquite wood chips - covered with water and soaked for 1-2 hours.

Next, obtain 4 boneless, skinless chicken breasts. Third, mix the following:

    2 Tbs Worcestershire sauce
    1 Tbs Kraft Spicy Italian salad dressing
    1/2 tsp fresh ground black pepper
    1/4 tsp garlic salt

Mesquite Grilled Chicken Marinate for 1-2 hours - covered in refrigerator - turning occasionally.

Fire up the grill to a medium temperature 350° to 400°.

Drain chips and place in aluminum foil. Leave part of the bag open or puncture with several holes. Place bag of chips on coals and allow to begin to smolder/smoke.

When the smoke is going strong, place the meat directly over the coals and cook thoroughly - turning occasionally. DO NOT OVERCOOK. Use a meat thermometer and cook until centers reach 150°. Options: Sprinkle with cheese and serve.


Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed! Click & Order Your Bulk Chips & Chunks TODAY
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Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed! Click & Order Your Bulk Chips & Chunks TODAY

Visit The Barbecue Store Today!

Here's a great money saving idea. Wood chips and chunks never go bad. So why not order them in money saving bulk boxes? Simply keep them in a dry area and use as needed!
Click & Order Your Bulk Chips & Chunks TODAY