We are thrilled to feature this recipe from Myron Mixon, star of Destination America’s BBQ PItmasters. Myron Mixon is a three-time world barbecue champion and has won more barbecue competitions than anyone else in the world – he is known as the winningest man in barbecue. Most recently, he was inducted into the Barbeque Hall of Fame in Kansas City, Missouri. He is the chief cook of the Jack’s Old South Competition Bar-B-Que Team; the author of the New York Times bestselling cookbook Smokin’ with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Random House, May 2011) and Everyday Barbecue (Random House, May 2013). He has several products in the marketplace, including sauces and rubs, custom-built smokers for professionals, and a line of backyard smokers that is being released in 2014. He also runs a barbecue school out of his cooking pavilion in Unadilla, Georgia. Follow him on Twitter at @Lord_of_Q.
Bacon-Wrapped Coca-Cola Chicken Breasts
Serves 2 to 4
4 small boneless, skinless chicken breasts
(preferably from small chickens, about 1 pound total)
1 12 ounce can Coca-Cola
1 medium white onion, diced
2 cloves garlic, crushed
2 cups Jack’s Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub
8 thin slices smoked bacon
Place the chicken breasts in a shallow dish, and add the Coca-Cola, onion, and garlic. Cover,
and refrigerate overnight. When you are ready to cook the chicken, preheat a smoker to 325°F.
Remove the chicken from the marinade and apply the rub liberally. Wrap each breast in 2 slices of the bacon, securing the slices with toothpicks. Place the breasts in an aluminum baking pan.
Place the pan in the smoker and cook the breasts for 1 hour, or until their internal temperature reaches 165°F.
Remove the pan from the smoker and let the breasts rest, uncovered, in the pan for 15 minutes. Then slice the breasts and garnish them with any bacon that fell aside. Myron’s motto with this dish: Have a Coke and a breast, then smile.
Tags: bacon, barbecue, BBQ, chicken, coca cola, coke, grill, grilling, mixon, myron, pitmasters, recipe, summer
This post was written by Boss Hog