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Crack Back Chicken and Jack Sauce
4 chicken breasts with the ribs
1/2 cup crushed pineapple
2 tablespoons hoisin sauce
2 tablespoons barbecue sauce
2 tablespoons maple syrup
3 cloves minced garlic
1/4 cup chopped Georgia pecans
2 teaspoons grated ginger
2 tablespoons Jack Daniels
1 tablespoon Cholula Hot Sauce
In a plastic bowl with an airtight lid, combine all the Jack Sauce ingredients. Cover and refrigerate overnight.
Heat your Coleman Road Trip GRILL to medium-high heat.
Rub the chicken lightly with olive oil and place on the grill.
Cook until the internal temperature reaches 170 degrees F. This can be confirmed with a meat thermometer.
When the chicken is done, coat with Jack Sauce and cook for 1 minute more on each side.
Remove and enjoy.
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