KRATZMC

Here is a simple recipe and tasty way to prepare grilled chicken. It is best if you marinate the chicken over night in the refrigerator for the best flavor. Marinate for at least 6 hours. Each batch of Marinade will treat up to two whole chickens.

Marinade:

1 Cup Soy Sauce, 1 Cup bottle Italian Salad Dressing, 1 can of 7UP. Mix it all together.

Marinate chicken pieces of chicken in plastic container, not metal! I like using 1 gal zip lock plastic bags. It makes them easier to rotate and evenly coat the meat with the marinade. Force as much air out of the bag before sealing. If you use a plastic container, make sure to turn it a few times during the marinating process. Marinate over night. Remove from refrigerator one hour prior to cooking.

I like to grill these indirectly on a gas grill between 350 and 375 degrees. If using wood or charcoal, move all the coals to one side to create a hot zone and cool zone. You can start to cook the chicken directly over the coals to start but move them from indirect heat so they won’t burn on the outside and be raw on the inside.

If you have trouble controlling your heat, cook the chicken over direct heat until the skin starts to crisp and then wrap them in heavy aluminum foil pouches, rotating them every 10 minutes.

Check the chicken often, as the sugar from the soda will cause the chicken to burn easily.

It should take about 45 minutes to an hour. If you have trouble telling when your chicken is done, use a meat thermometer which should register 165 to 170 degrees, let chicken rest for at least 5 minutes before serving.

Note: I usually buy the large trays of chicken pieces, mostly thighs and legs but that’s my preference. The uniformity in the size and shape makes cooking time easier to monitor. If cutting up whole chickens, the cooking times between wings and thighs, etc vary.

If you are fat conscious, cook the chicken with the skin on. This will help keep the meat moist. Remove the skin before serving to reduce the caloric values.

You can also marinate beef or pork cut into 2 inch cubes and skewer them, cooking them on direct heat. If making Kabobs, cook your veggies on different skewers as they will cook faster than the meat. Cook the meat to desired doneness.

Bon Appetite!