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Old 02-03-2013, 02:56 PM   #16
LM600
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Join Date: 01-16-11
Location: Milton Keynes, UK
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I make a marinade of BBQ rub, olive oil and chilli vinegar, whir it all together and marinate the skinless, boneless breasts overnight.

Then I grill them hot'n'fast until just underdone, put them into a covered container (I use a pyrex casserole dish) and into the oven warming drawer until they are done.

always come out VERY moist, good char flavour and some kick a55 au jus to boot :)
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