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Eggfest Tequila-Citrus Chicken Breast Recipe

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hayhonker
hayhonker Posts: 576
edited November -1 in EggHead Forum
As promised to those who asked, here's the recipe for the chicken breasts I served on Saturday. This is an easy shake-n-bake cook.[p]These amounts were used for cooking 12 huge chicken breasts. Someone thought they were turkey because of the size.
If you're only cooking a couple, you certainly don't need to use a whole jar of Dizzy Pig, etc.[p]Ingredients-
Boneless skinless chicken breasts
1 jar of Italian Salad Dressing
1 24oz can of Italian Breadcrumbs
1 jar Dizzy Pig Shakin the Tree
2TB Lemon Pepper Seasoning
2oz tequila (optional)
2 two gallon zip-lock bags[p]
Directions-
Marinate chicken overnight in one bag with the dressing, tequila and lemon/pepper.[p]Combine bread crumbs and Dizzy Pig rub in the other bag.
Transfer the chicken from the marinade to the breadcrumb mixture. Shake to coat the chicken.[p]Fill the egg with lump to just above the holes in the fire-ring. These are cooked direct, to minimize burning and hot spots you want the charcoal far from the meat. A raised grid would help here if you have one.[p]Bring the egg to 350 and wait for the gray smoke to stop.[p]Carefully place the chicken breasts on the grate and let them cook for 15-20 minutes before turning once. The breading will fall off if you turn them too often.[p]Check the temperature after 30 minutes. You want to take them off at 160. If done correctly, the breading will have browned and turned into a shell as the sugar in the mix caramelizes.[p]Thank you for your compliments at eggfest!

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