In a medium bowl, combine chicken breasts, onion, shallots, garlic, jalapenos, cilantro, black and cayenne peppers, salt, beer, and oil. Marinate for 2 hours at room temperature. Prepare smoker for cold smoke. Remove chicken from marinade and cold smoke with as little heat as possible for 15 to 20 minutes. Then return to marinade for another hour. Prepare grill. Make sure grates are clean and lightly rubbed or brushed with oil. Remove chicken from marinade and place on hot grill. Cook for 4 minutes. Turn and grill other side for 3 minutes or until chicken is cooked through. When cooked, cut into small strips. Place a julienned chicken breast, Grilled Onion Guacamole, and Watermelon Pico de Gallo on each of four serving plates. Pass warm flour tortillas. You may also serve as condiments fresh salsa, grated cheddar cheese, and sour cream. NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE Recipe by: DEAN FEARING #HE1A10 Posted to MC-Recipe Digest V1 #787 by Sue
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|Serving Size: 1 Serving (3675g)|
|Recipe Makes: 1|
|Calories from Fat: 7750 (56%)|
|Amt Per Serving||% DV|
|Total Fat 861.1g||1148 %|
|Saturated Fat 100.7g||503 %|
|Monounsaturated Fat 487.7g|
|Polyunsanturated Fat 234.1g|
|Cholesterol 4.9mg||2 %|
|Sodium 15316.2mg||528 %|
|Potassium 4615.1mg||121 %|
|Total Carbohydrate 1280.8g||377 %|
|Dietary Fiber 82.2g||329 %|
|Sugars, other 1198.6g|
|Protein 207.3g||296 %|
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Calories per serving: 13751
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