Summer #5: Green Tea Peppercorn BBQ Chicken

Perfect light meal for this hot summer night…with a side of fresh canned green beans with some bacon bits and Bayou Bourbon…super yummy and super easy…

Green Tea Peppercorn BBQ Chicken

1½ lbs. boneless skinless chicken breasts
1½ Tbsp. Green Tea Peppercorn Seasoning **
½ tsp. Seasoned Salt **
1/3 cup Smoky Bacon BBQ Sauce **
6 slices pepper jack or Monterey Jack cheese
2 green onions, thinly sliced

**order at

Serve tonight: Preheat grill to medium. Place chicken on a baking sheet; sprinkle seasonings evenly on both sides of chicken.

Grill chicken, turning once, 10-12 minutes, or until chicken reaches an internal temperature of 165°. Baste with Smoky Bacon BBQ Sauce during the last 5 minutes of grilling. Top with cheese and onions; grill until cheese is melted. Salt and pepper to taste. Makes 6 servings.

Serve with garden salad topped with tomatoes and cucumbers.

Freeze for later: Combine first 3 ingredients in a gallon resealable freezer bag. Place Smoky Bacon BBQ Sauce in a quart resealable freezer bag. Combine both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.

Tip: For easy basting, cut off the tip of the quart bag and squeeze onto chicken; use a basting brush to distribute evenly.


our next groceries:

1 packet Dill Pickle Dip Mix **
½ cup olive oil
¼ cup red wine vinegar
3 tablespoons minced shallots or red onion
1 tablespoon and 1 teaspoon Dijon mustard
1½ pounds boneless skinless chicken breasts, cut into 6 pieces
½ cup half & half, warmed
¼ teaspoon Seasoned Salt **

**order at


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s