Grilled Chicken

Grilling season is almost over :(  I'm trying to make meals that require grilling to get my fill of it before winter sets in.  This chicken is one of our family favorites.  It's great on kabobs, salads, or fajitas (my personal favorite). 

RECIPE

1 C. sprite

1 C. soy sauce

1 TBL horseradish

1 TBL garlic powder

1 C. oil

3-4 boneless skinless chicken breasts

*Mix all the marinade ingredients together in a large Ziploc bag.  Cut each chicken breast in half to make two 1/2" thick pieces.  Marinade for at least 4 hours, up to 8 hours- turning the bag a few times.  (Don't marinade overnight or the chicken will be too salty).  Let the chicken sit on the counter (in the marinade) one hour before grilling.  Grill about 7-8 minutes on each side, until juices run clear.  Let the chicken sit for 5 minutes before slicing.

If making kabobs, use 2-3 breasts and cut the chicken into 1" cubes then place in marinade.  It only needs to marinade for 4-5 hours since the chicken is in smaller chunks.  Soak your skewers at least 30 minutes before grilling (I put mine in the sink, weigh them down with a plate and put enough water in to cover them.)  Leave a little space between each chicken piece (on the skewer) so it will cook properly.  Grill about 12 minutes, turning every 3-4 minutes.  Check the largest piece to see if it's cook thru.

Tips:

• Half the recipe if you're going to use two chicken breasts.  I always make more so I can save leftovers for salads or burritos.