bbq chicken baked potato
4 russet potatoes
2 Chicken Breast
2 Clove garlic, minced
2 Tablespoon extra-virgin olive oil
2 Teaspoon Worcestershire sauce
As Needed Your Favorite Pork & Poultry Rub
As Needed Your Favorite Apricot BBQ Sauce
To Taste salt and pepper
To Taste butter
To Taste sour cream
To Taste Cheese
To Taste chives, chopped
When ready to cook, start the Z Grill and set the temperature to 500 degrees F and preheat, lid closed, for 10 to 15 minutes.
Wash the potatoes and poke several holes in each with a fork or skewer. Place on the grill and cook for 1 hour to 1 hour 15 minutes, or until they are soft.
Meanwhile, prepare the chicken by rubbing it with the minced garlic, drizzling with the olive oil and Worcestershire sauce and seasoning with the Z Grill Pork & Poultry Rub.
After the potatoes have been cooking for about 30 minutes, throw the chicken onto the grill.
Let the chicken cook 20 to 30 minutes, or until the internal temperature registers 165 degrees on an instant-read thermometer.
Pull the chicken off when it's done and set aside to allow the juices to redistribute before cutting. Check on the potatoes and pull them off when they are done.
Pull the chicken breasts. Mix in a generous amount of Z Grill Apricot BBQ Sauce.
To assemble, slice open baked potatoes and fill them with your favorite toppings -- season liberally with salt and pepper.
Top each potato with a heap of barbecue chicken and finish with a sprinkle of chives for garnish. Enjoy!