A wReggie wRecipe

Yesterday I visited the rotten meat section of the grocery store to see if there were any bargains. Its not really rotten meat there, but the meat about to expire, and the price is marked down considerably.

$3.61 for three boneless chicken breasts looked like a bargain.

I am not particularly fond of dried up grilled chicken so I devised a way to impart some flavor and moisture to my chicken.

First, I marinated the chicken a few hours in Allegro marinade. Then, I coated both side in voodoo chicken powder….you may know it as McCormick Grill Mates Montreal Chicken Seasoning.  I always use this on wings and they are a hit.

Then I wrap the breast in bacon. Layers of flavor and moisture….oh my.

I cooked this indirect at around 350 with some hickory….more flavor.  

After about 35 minutes, I began basting the chicken in my favorite Stubbs BBQ sauce….more flavor.  

After another 10 minutes or so I took off the chicken to rest and finished preparing rice and garlic pan seared brussel sprouts.

There was so much good going on with that chicken that the meat was just a delivery system for the flavor. 

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Stacy said...

I usually buy steaks that way.