12 inch Pot
Coals: 17 Top, 8 Bottom
8- Boneless Skinless Chicken Breasts
1 Onion, chopped
3 Tbsp Garlic
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper
- Place chicken breast halves in a mixing bowl and cover with the dry ingredients mixing well to ensure complete coverage. Place in fridge for 4-5 hrs.
- Cover the bottom of the Dutch Oven with Olive Oil, garlic, and chopped onion. Stir well.
- Make a level bed in the bottom of the oven and place chicken in a flat layer (2 layers if needed). Cook for about 1 hr.
- Drain most of the juice retaining the onions and garlic. Add BBQ sauce. Chop chicken with a wooden spoon to desired size “hash” suitable for sandwiches