Ingredients
1 1/2 cups lemon-lime soda
1/2 cup olive oil
1/2 cup soy sauce
1/4 teaspoon garlic powder
4 (6 ounce) skinless, boneless chicken breast halves
Method
Sources
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Controlled pour dispenser — drizzle olive oil without glugging
Lever-press citrus juicer — maximum juice, no seeds
Simple wooden reamer — squeeze lemons and limes by hand
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Lever-press citrus juicer — maximum juice, no seeds
Simple wooden reamer — squeeze lemons and limes by hand
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator overnight. preheat grill for medium heat and lightly oil the grate. remove chicken from marinade and discard used marinade. cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).