Preparation:
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.
Garnish with Watermelon Pico de Gallo.
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, Dall |
