Green Tea Peppercorn BBQ Chicken Recipe
- 1½ lbs. boneless skinless chicken breasts
- 6 slices pepper jack or Monterey Jack cheese
- 2 green onions, thinly sliced
Serve tonight: Preheat grill to medium. Place chicken on a baking sheet; sprinkle seasonings evenly on both sides of chicken.
Grill chicken, turning once, 10-12 minutes, or until chicken reaches an internal temperature of 165°. Baste with Smoky Bacon BBQ Sauce during the last 5 minutes of grilling. Top with cheese and onions; grill until cheese is melted. Salt and pepper to taste. Makes 6 servings.
Serve with garden salad topped with tomatoes and cucumbers.
Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. Place Smoky Bacon BBQ Sauce in a quart resealable freezer bag. Combine both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Tip: For easy basting, cut off the tip of the quart bag and squeeze onto chicken; use a basting brush to distribute evenly.