The Ultimate Chicken Sandwich

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Spicey Chicken Marinade by Cowboy Kent Rollins
Ingredients
• 1 large skinless, boneless chicken breast
• ¼ cup balsamic vinegar
• ¼ cup brown sugar
• ¼ cup avocado oil
• ¼ Cup chipotle peppers in adobo sauce
• 2 or 4 garlic cloves minced
• 2 Tablespoons creole seasoning
• 1 teaspoon ground mustard
• 2 teaspoon dried oregano
Instructions
1. Place the chicken in a plastic bag and pound with a rolling pin to tenderize and reduce the thickness slightly.
2. In a small bowl, whisk together the remaining ingredients.
3. Pour the contents into the bag with the chicken and roll around to coat. Place in the icebox for at least 4 hours.
4. Remove from the bag and grill immediately when ready.
Emeril's Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Jeff’s Lemon Iced tea 2 quarts (64oz) size
• 3 Lemon
• Iced tea bags follow box instruction
• 1 cup of sugar
• 3 cups of water
Instruction
1. Put half the sugar in a bowl ½ cup
2. Using a vegetable peeler, peel the lemon in the lay it flat in the sugar for 3-8 hours and over with the remain sugar ½ cup
3. Bring the water to a boil and dissolve the sugar and lemon peel for 2 or 3 minutes
4. Turn off the stove and place the teabags in the water to steep for 4-5 minute
5. Fill the container ¾ way with ice
6. Squeeze the juice from the 3 peeled lemons into the container
7. Pour the hot tea and sugar mixture into container
8. Chill and enjoy