Everyone believes poultry is dry when cooked. Not this tender and juicy citrus-
flavored bird. Hold onto flight as we dive into making this healthy protein packed meal.
Basic Info:
Prep time: 15 min. Cook time: 1 hr. Difficulty: 2 of 5. Serves: 2-4. Wood Type: Competition.
Ingredients:
- HSRC Diablito Chili Lime
- Olive Oil Spray
- 1/2 Cup Cilantro
- 1 large Lime
- 2 Chicken Breasts
- Fresh Cut Salsa
- Salsa Verde
- Red Onion Diced
- Bag of Quinoa
- Chicken Broth
Steps:
1. On tray, use olive oil & spray the chicken down.
2. Season liberally with "HSRco Diablito Chili Lime" to all sides.
3. Start smoker/grill and set to 350-375 degrees. When grill is ready, place the chicken breasts on the grill for a smoke bath.
4. Take this time to dice up the red onion, cilantro & make fresh-cut salsa (or purchase from local market).
5. Use the recommended directions on Quinoa packaging and boil in «chicken broth" for extra flavor.
6. After 30 minutes, flip the chicken and spritz with a fresh lime. Internal goal is 165 complete.
7. Once internal is correct, pull and rest for 15 minutes before serving. Take this time to build your bowl, add quinoa, fresh chicken, fresh cut salsa/salsa verde, red
onion & cilantro, Lastly, squeeze fresh lime & Enjoy!!