12 inch Pot
Coals: 17 Top, 8 Bottom


8- Boneless Skinless Chicken Breasts
1 Onion, chopped
3 Tbsp Garlic
1 Tbsp Extra Virgin Olive Oil
Italian Seasoning
Onion Powder
Salt and Pepper
BBQ Sauce


  1. Place chicken breast halves in a mixing bowl and cover with the dry ingredients mixing well to ensure complete coverage. Place in fridge for 4-5 hrs.
  2. Cover the bottom of the Dutch Oven with Olive Oil, garlic, and chopped onion. Stir well.
  3. Make a level bed in the bottom of the oven and place chicken in a flat layer (2 layers if needed). Cook for about 1 hr.
  4. Drain most of the juice retaining the onions and garlic. Add BBQ sauce. Chop chicken with a wooden spoon to desired size “hash” suitable for sandwiches