“marinade ’em in a mixture of lemon-lime soda, olive oil, soy sauce, and other stuff” looked interesting, but, of course, I was gonna be needing to make a few adjustments to suit my pantry and tastes that particular day…
•Boneless, skinless chicken breast halves
– about three or four
•1-1/2 cup lemon lime soda (NOT diet)
•1/4 cup olive oil
•1/2 cup Mr Yoshida’s*
•1 tbsp Dijon mustard
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce (or your preferred hot sauce)
•1 tsp Aleppo pepper
*By all means, feel free to use soy sauce or Tamari; or you could substitute Terryaki Sauce, which is pretty nice and fairly simple to toss together.
Whisk the lemon-lime soda together with the olive oil, Mr Yoshida’s, Dijon, garlic pepper sauce, and Aleppo pepper, then pour over the chicken in a gallon-sized zipper bag.
Seal the bag and toss to coat the chicken evenly before stashing on a rimmed plate (to catch any drippages) in the fridge for at least two hours or – always more better – overnight; giving the bag a toss and a squeeze when you think to.
When ready to grill, remove the chicken from the marinade (discard the marinade) and allow to rest at room temperature while you heat your grill or, in my case, grill pan, over medium high heat.
Lightly brush the grill with a bit of olive oil, then add the chicken and grill for about eight minutes per side, or until an instant read thermometer inserted in the thickest part of the chicken reads 165º.
Note: feel free to pound your breasts into paillards before marinating and grilling, but your grilling time should then be drastically reduced.
I served our not-paillarded grilled breast with a Romaine salad with Tamari dressing and marinated then roasted sliced sweet potato, sweet onion, and scallions on the side. The extra, leftover, chicken breast worked a treat sliced over leftover salad the next day for lunch.