8 Servings Prep: 15 min. + marinating Grill: 35 min.
2/3 cup sugar
2/3 cup reduced-sodium soy sauce
1/2 cup lemon-lime soda
1/2 cup lemon juice
2 tablespoons garlic powder
1 teaspoon pepper
1/2 teaspoon salt
8 bone-in skinless chicken breast halves (7 ounces each)
2 tablespoons barbecue sauce
In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Add barbecue sauce to reserved marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Prepare grill for indirect heat using a drip pan. Place chicken over drip pan and grill, covered, over indirect medium heat for 35-50 minutes or until a meat thermometer reads 170�, turning and basting occasionally with marinade. Before serving, brush with remaining marinade. Yield: 8 servings.
Nutrition: One serving (1 chicken breast half) equals: 205 calories, 3 g fat (1 g saturated fat), 79 mg cholesterol, 590 mg sodium, 12 g carbohydrate, trace fiber, 30 g protein.
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