Ingredients
For chicken
- 4 skinless/boneless chicken breasts
- 1/2 cup sugar
- 1/2 cup salt
- 1/2 teaspoon coarsely ground pepper
- 1 clove garlic
- 4 cup water
For BBQ sauce
- 4 skinless/boneless chicken breasts
- 1/2 cup sugar
- 1/2 cup salt
- 1/2 teaspoon coarsely ground pepper
- 1 clove garlic
- 4 cup water
- 1 cup ketchup
- 1 cup root beer
- 1/2 cup balsamic vinegar
- 1/4 cup chopped onion
- 1 cup large clove of garlic sliced
- 1 cup medium to large peach
For vegetables
- 4 skinless/boneless chicken breasts
- 1/2 cup sugar
- 1/2 cup salt
- 1/2 teaspoon coarsely ground pepper
- 1 clove garlic
- 4 cup water
- 1 cup ketchup
- 1 cup root beer
- 1/2 cup balsamic vinegar
- 1/4 cup chopped onion
- 1 cup large clove of garlic sliced
- 1 cup medium to large peach
- 1 zucchini squash, cut in half and sliced in 1/2-inch pieces
- 5 green onions, cut into 2-inch pieces including the green part
- 2 tomatillos, cut in half and then sliced
- 1 red bell pepper, sliced and cut into pieces
- 1 jalapeno pepper, chopped
- 2 fresh ears of corn, cut kernels from the cob
- 2 teaspoon olive oil
- 2 teaspoon fresh oregano
Preparation
Baking Directions:
For chicken: Brine chicken breasts in sugar and salt mixture for at least 30 minutes.
Dry chicken breast and cut into 1 inch strips.
Sprinkle chicken with salt and pepper.
Place on a grill pan on the stove or grill on an outdoor grill.
Turn the chicken once and brush with the peach bbq sauce, Turn the chicken and brush on the sauce on the other side.
Serve with any extra sauce.
For bbq sauce:Cook ingredients on medium until it thicken, about 15 minutes.
Puree in a food processor or blender.
For vegetables:Saute vegetables until cooked but still firm.
