Seems it has
been a tradition to have some recipe on our emails. Here’s
another! “Cowboy Tender Chicken?”
Pretty easy. Have you had a problem with grilled chicken
breasts becoming dry? We had a restaurateur tell us one of their
They first skin
the chicken, then boil it till really almost done. Just to the
point before it falls apart. This water is salted and peppered
to taste as the chicken is boiled. Once taken out of the water,
it is placed in a glass baking sheet type of dish, then
marinated according to desire. Italian dressing can be used, or
a mustard based BBQ sauce, or even a chili based tomato sauce.
Once soaked for a cooling off time in your marinade, you can
then place on your grill rack and, using lower heat settings,
baste the chicken in the same marinade. For those who like
strong BBQ, now is the time to add those habaneras, jalapenos,
or brown spicy mustards. Garlic, or other herbs can be placed on
the meat as it finishes basking in the smoke of your drippings
against charcoal, or gas. If you want, add a few wood chips to
your heat. Some like mesquite, some apple or pear. Play with
Take an old
ketchup squeeze bottle, (never throw away good junk), fill it
with a good cover sauce to complement your flavors, thus far,
and drizzle some color onto your finished delicacy. Add garnish.
Add some steamed veggies and other fresh kinda sides too.
The key to grilled chicken breast that melts in your
mouth is precooking in the brine.
What? We have a set of Moss Brother's Cowboy Grilling Instruments coming
available next week. Come again for the details.