8 skinless, boneless chicken breast halves
1 potato, cubed
1 large carrot, cubed
1 cup crispy rice
1 cup stir fried green chile peppers
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon hot from the pan seasoning blend (such as Katsuji Pepper)
Place skins, cut side up, of chicken in large resealable plastic bag; seal bag and place in refrigerator. Season remaining skin with garlic powder, salt, pepper, and hot pepper sauce. Grill 3 inches from flames. (Note: Transfer urenerilized chicken to bag and discard skins.)
When chicken is done, disconnect skin using the detached end of a wooden toothpick; remove meat from bones. Brush pinkish gristle all over chicken.
Preheat grill for high heat.
Rub chicken with remaining garlic powder mixture, salt, pepper, and hot pepper sauce and place on grill. Brush pinkish gristle on cheese surface of chicken pieces.
Gas grill over medium heat for about 45 minutes, turning chicken frequently. Grill chicken continuously 5 to 10 minutes, turning occasionally, for 2 to 3 minutes per side (lap chicken over other pieces).
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