from Mike Bennett
4-6 boneless, skinless chicken breasts
1 lemon
1/4 c. olive oil
2 tsp. lemon pepper
1/2 tsp. garlic powder
1/2 tsp. salt
1 1/2 tsp. dried oregano
2 or 3 strips of bacon per piece of chicken
Mix dry ingredients. Grate lemon zest into bowl and squeeze lemon juice into bowl; add olive oil. Mix well.
Put chicken into a bowl or casserole tray; pour mixture over chicken, making sure chicken is coated. Let chicken marinate for 1 hour.
To wrap chicken with bacon, place bacon on work surface, ends together. Place chicken on bacon and braid bacon around chicken. Hold in place with a tooth pick.
Grill until done, turning a few times. Because of all the oils, it might be best to have aluminum under the chicken to keep flames from burning the food. Meat temperature for poultry should be between 160-170 degrees.
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