On to today's recipe, Teriyaki Barbecue Chicken. This one was really easy and really yummy. My 7 year old said I could make it for dinner every day. The flavor was unique and the chicken was tender. I served it over rice (that I cooked in the kitchen). The recipe comes from the book "101 Things to do with a Dutch Oven" by Vernon Winterton.
Teriyaki Barbecue Chicken
14" dutch oven (I used a 12 and it worked fine)
1 18 oz. bottle barbecue sauce
1 18 oz bottle teriyaki sauce
6-8 boneless skinless chicken breasts
1 12 oz can lemon-lime soda
Pour the sauces into the dutch oven and add chicken. Pour soda over the top. Bake 30 minutes at 350 degrees using 12 coals on bottom and 16 on top. Chicken is done when internal temperature reaches 170 degrees or when pierced with a fork, the juices run clear. Makes 6-8 servings.
The Finished Product
What I Learned
One of the hardest things for me is that everything takes a long time to cook in a dutch oven. But I am starting to think that some of the problem is the cold temperatures and the wind. These Utah winters are cold, and this one has been really cold. I am learning to adjust the heat of the oven to compensate for the air temps. For this chicken I had to put a few extra coals on top and bottom to keep it cooking the way I needed it to.
This was yummy. It had a unique flavor that really caught your attention and it smelled delish! My kids loved it and I had a hard time saving some for my hubby. I pounded the chicken flat with a meat mallet so the chicken was tender and cooked faster. It took about an hour to cook, rather than the 30 minutes indicated in the recipe. I will make this one again.