Poulet barbecue grillé fumé
Poulet barbecue grillé fumé
Poulet barbecue grillé fumé
Rated 2.6 stars by 5 users
Mains
4
20 minutes
1 hour
4 chicken breasts, cut lengthwise into 8 cutlets
1 tablespoon Pereg smoked paprika
1 tablespoon Pereg Shawarma seasoning
1 teaspoon Pereg garlic powder
1 teaspoon Pereg onion powder
1/2 teaspoon kosher salt
freshly ground pepper
4 tablespoons oil, divided
1/4 cup Walden Farms BBQ Sauce, Original
In a bowl, combine smoky paprika, shawarma seasoning, garlic powder, onion powder, salt, pepper and two tablespoons oil. Spread over chicken, coating generously.
Heat grill pan over medium-high heat and coat with remaining oil.
Place chicken in a single layer in pan (don’t overcrowd). Grill until edges of chicken becoming white and opaque. Flip - chicken should release easily from pan. Brush top side with barbecue sauce. Once bottom releases easily, flip again. Brush remaining side with barbecue sauce. Test with doneness with meat thermometer (it should read 165 degrees Fahrenheit).
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