Ingredients
2 Pounds Fresh Chicken Breast
1/3 Cup Lavender
2 Navel Oranges
1 Blood Orange
1 Bottle Sweet BBQ Sauce (honey or brown sugar)
Preparation
In a gallon ziplock bag combine the BBQ sauce, juice of 2 navel oranges, some orange zest. Rub lavender between palms and add it to the bag. Rinse and dry chicken. Cut into tenderloin strips. Add to bag and mix thoroughly. Place bag in refrigerator overnight. Soak wood chips and wood skewer sticks for several hours. Place tenderloins on skewers. Place wood chips on coals or in smoker box. Place skewers on oiled grill over indirect heat. Cook for about 8 minutes a side. Bast with leftover marinade if needed. Cut blood orange into thin flat sizes and place on server plate, top with skewers.
