Chicken Tenders
Although some people think its too much effort in breading/crumbing, personally I think it is totally worth the effort to make your own camp Chicken Tenders.
By: Saffron Hodgson
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Garlic Lemon Pepper Chicken
Garlic Lemon Pepper Chicken gets a spicy kick from a homemade salt, pepper, and cayenne powder rub. Grilled lemon slices add flavor and color.
Lemon slices are added to the grill for additional flavor. They infuse the chicken with a lemon-smoke flavor that makes this dish really unique.
Try serving these chicken strips with grilled vegetables, like potatoes or asparagus. Or, serve along with crusty bread, coleslaw, or your favorite rice pilaf recipe.
Ingredients
2 tablespoons kosher salt
1 tablespoon fresh cracked black pepper
2 teaspoons garlic powder
1 teaspoon cayenne powder
2 chicken breasts
4 whole lemons, thickly sliced
Equipment
4 firelighter cubes
30 B&B Charcoal Oak Charcoal Briquettes
Recipe Directions
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Mix the salt, pepper, garlic powder and cayenne powder in mixing bowl. Set aside.
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Slice chicken breast thinly length ways, 3 pieces per breast. Season chicken breast with the spice mixture and place in the refrigerator for 1 hour.
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Place 4 firelighters cubes equally spaced apart in bottom of your grill. Light the cubes. Place the charcoal grate back inside the unit and lay 30 charcoal briquettes on the charcoal grate (2 layers of 3 by 15 briquettes).
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Once firelighters have burnt out and charcoal is hot (roughly 25 minutes) place the cooking grill back in the top of the unit.
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Spread the lemon slices evenly across the grill.
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Lay the chicken breast slices out evenly across grill, on top of lemon slices and cook for 10 minutes. Turn the chicken breast pieces and cook until an internal temperature reaches 165 degrees F (74 degrees C).
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Remove from the grill and wrap tightly in foil. Allow to rest for 10 to 15 minutes before serving.
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