1 pound boneless, skinless chicken breast cut into smaller strips
1 bottle smokey barbecue sauce (any brand will do)
1/2 packet mesquite marinade
2 tablespoons olive oil
1/2 cup water
1 tablespoon dried onion flake
In a medium bowl, mix together 1/2 bottle of the barbecue sauce, 1 tablespoon of the oil, water, and mesquite marinade. Add chicken and marinate in the fridge for 1 hour (note: the longer you let it marinate, the better the flavor is). In a George foreman, place grill plates on and set heat to high (you may also use an outdoor grill or indoor stove top grill. Just make sure the grill is at a high heat). Add chicken to the grill and reduce heat slightly. Grill for about 3 minutes or until no longer pink. Do not over grill or chicken will become tough. Pour the remaining barbecue sauce and oil in a medium saucepan and heat over medium-high heat. Place grilled chicken in saucepan and reduce heat to medium-low. Cover and allow to slowly simmer on a low heat for 5 minutes. Serve chicken with a side of baked bean and corn on the cob. Enjoy!
Tomorrow I will be posting the recipe for the left-overs I made with this recipe. It is a barbecue chicken flat bread pizza with smokey cheeses
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