This is a popular marinade for grilled chicken (and even turkey, I think) that I'm sure you've all had at one time or another. I was reminded of its goodness this past weekend at a get together at my sister-in-laws house. I asked for the recipe and she kindly gave me a copy (I believe she originally received the marinade recipe from her neighbor). I've been excited to share this recipe with you ever since and also get the chance to eat this juicy and flavorful chicken again. Wink, wink. I paired the grilled chicken with some squash and shroom kebobs tonight, but I think the sides possibilities are infinite. You can also use this marinade for chicken fajitas (sweet, eh?). I made some minor changes to the recipe itself, like using fresh garlic instead of garlic powder. I also used less oil, and a little more prepared horseradish.
Recipe:
6-8 boneless skinless chicken breasts
2 cups 7-Up
1 cup soy sauce
3/4 cup oil
2-3 garlic cloves minced (I use a garlic press)
1 teaspoon prepared horseradish
Mix all marinade ingredients in a large ziploc bag or Tupperware container. Add the chicken and marinade overnight or a minimum of 6 hours. I'm sure you can guess that overnight is best to really get the chicken and marinade nicely acquainted.
There are many different schools of thought when it comes to grilling. My dad taught me to start with high heat, searing the meat to seal in the juices. Then turn your burners down to medium-low to allow the meat to cook through gently. This is the way I always do it.
Happy Grilling!
image by Briana
1 comment:
So kebabs are the meat form of cupcakes for me...if that makes sense. I like the smaller sized pieces and the adventure of having to pull each piece off the skewer with your teeth just adds to the magic. Mmm, and the way the meat flavor gets all over the veggies.
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