Tuesday, June 24, 2008

Amazing Dutch Oven Mesquite Chicken!

2 lb. chicken breasts
2 Tb. oil
1 pkg. McCormick's dry mesquite marinade
2 cloves garlic, sliced
1 red bell pepper, veined, seeded and chopped
1 large sweet onion, chopped
2 Tb. butter
3 Tb. liquid smoke
1/4 c. Worcestershire sauce

Brown the chicken in the oil on both sides in the bottom of your Dutch Oven. (We used ours on the stovetop). Sprinkle the marinade package over the chicken; add the garlic, peppers, onions, butter, and liquid smoke. Don't stir. Cover and roast for 15 minutes at 300º. Add the worcestershire sauce and roast another 7 min. Check to make sure the chicken is cooked all the way through, and serve with rice and beans.

1 comment:

Chelsea said...

Hmm. I tried this and think I failed. It has a huge potential for greatness, but the flavor was SO strong that we tried scraping it off the chicken to eat it, and then it was still like a flavor/sodium overload. Next time, I'd recommend only doing a little (maybe half a package?) of the mesquite flavoring and less liquid smoke for sure.