| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Whole boneless; skinless chicken breasts |
| 1 |
lg |
Onion; peeled, sliced |
| 2 |
|
Shallots; peeled, chopped |
| 2 |
|
Cloves garlic; peeled, minced |
| 3 |
|
Jalapeno chilies |
| 2 |
|
Seeded; all 3 finely chopped |
| 1 |
bn |
Fresh cilantro; chopped |
| 1 1/2 |
ts |
Crushed black pepper |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
ts |
Salt or to taste |
| 1 1/2 |
c |
Dark beer |
| 1/2 |
c |
Corn oil |
|
|
Grilled Onion Guacamole |
|
|
Watermelon Pico de Gallo |
| 8 |
|
Warm flour tortillas |
|
|
Fresh salsa |
|
|
Grated cheddar cheese |
|
|
Sour cream |
INSTRUCTIONS
In a medium bowl, combine chicken breasts, onion, shallots, garlic,
jalapenos, cilantro, black and cayenne peppers, salt, beer, and oil.
Marinate for 2 hours at room temperature.
Prepare smoker for cold smoke. Remove chicken from marinade and cold smoke
with as little heat as possible for 15 to 20 minutes. Then return to
marinade for another hour.
Prepare grill. Make sure grates are clean and lightly rubbed or brushed
with oil.
Remove chicken from marinade and place on hot grill. Cook for 4 minutes.
Turn and grill other side for 3 minutes or until chicken is cooked through.
When cooked, cut into small strips.
Place a julienned chicken breast, Grilled Onion Guacamole, and Watermelon
Pico de Gallo on each of four serving plates. Pass warm flour tortillas.
You may also serve as condiments fresh salsa, grated cheddar cheese, and
sour cream.
NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE
Recipe by: DEAN FEARING #HE1A10
Posted to MC-Recipe Digest V1 #787 by Sue <suechef@sover.net> on Sep 18,
1997
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