Texas Style Mesquite Teriyaki Chicken Breasts
Marinate the chicken breasts in the following marinade for up to 2 hours.
2 Cups Cola (pepsi, coke, store colas)
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Teriyaki Sauce
1 Tablespoon Lemon Juice
1 Tablespoon Honey
1/3 Teaspoon Cracked or Course Gound Pepper
1/3 Teaspoon Onion Powder
1/3 Teaspoon Garlic powder
Mix all the above ingredients in a blender or shaker with lid. Shake or blend the oil in well. Place the breast and marinade in a large freezer bag and squeeze the air out, place the bag in the refrigerater for up to 2 hours. Do not marinate chicken breasts for longer than 2 hours, they tend to toughen after 2 hours and do not add your salt till grilling time it tends to dry out meat after a half hour.
Then, grill your chicken breasts on the barbecue over mesquite wood or grill them on the grill using mesquite wood chips in your smoker tray. Be sure if grilling, to get your smoker chip tray going well before cooking the breasts, the mesquite smoke really adds to the taste of the ckicken. These taste so excellent you won’t need a barbecue sauce, just sprinkle your favorite barbeque rub or seasoned salt on before grilling. Enjoy!
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