Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Whole chicken breasts -- |
\N \N | Boneless, skinless |
2 tablespoons | Peanut oil |
\N \N | Salt -- to taste |
\N \N | Ground black pepper -- to |
\N \N | Taste |
1 cup | Barbeque sauce |
\N \N | Watermelon Pico de Gallo |
\N \N | (separate recipe) |
Preheat grill. Make sure grates are clean and lightly rubbed with oil. Brush chicken breasts with 2 tablespoons peanut oil and season with salt and pepper. Place on grill and cook for 5 minutes, basting with prepared barbeque sauce. Turn over, baste with barbeque sauce, and cook for about 5 minutes more or until juices run clear.
Serve one breast per person, garnished with Watermelon Pico de Gallo (separate recipe).
Chef's Notes: This recipe was demonstrated by Dean Fearing on his cooking segment, "Dean's Cuisine" on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef at the Mansion on Turtle Creek in Dallas, Texas.
Recipe By : Dean Fearing of the Mansion on Turtle Creek, Dallas From: