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Lemon Lime Grilled Chicken

2/25/2020

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Have you jumped on the flavored seltzer water bandwagon yet?  We have jumped on and ridden that wagon all the way to the farm.  (Is that a saying?) 🤷🏻‍♀️ I find myself loading up my grocery cart with cases of fruity flavored sparkling waters at the supermarket, every time I go.  They're my newest addiction but they're basically guilt free.  Zero calories, no caffeine, no sugar and no artificial sweeteners and for a girl who doesn't enjoy plain water - they're pretty much a nectar sent from heaven.  I actually consume a lot more water throughout the day since I discovered fruit flavored seltzer water.  
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I don't want you to think that I'm "anti-soda."  Did you know that you can pour Sprite over fresh apple slices to keep them from turning brown? 🍎 Soda is great for recipes like Grilled Flank Steak or the emergency rum and coke.  🍸 Believe it or not, it's also perfect as a marinade for grilled chicken.  

If you know me at all, you know that I'm a girl who's obsessed with grilled chicken.  I think I could eat grilled chicken every single day and never get tired of it.  I am so excited to be adding a new sweet and sour recipe to my grilled chicken repertoire that I could just burst.  
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Lemon Lime Grilled Chicken
3/4 cup cider vinegar
1/2 cup ketchup
1/3 cup soy sauce
6 Tablespoons brown sugar
4 garlic cloves
4 bay leaves
1 Tablespoon black peppercorns
1 1/2 teaspoons kosher salt
1 cup lemon lime soda
3 pounds bone in, skin on chicken breasts
​1 Tablespoon lime juice
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Process vinegar, ketchup, soy, sugar, garlic, bay, peppercorns and salt in blender.
Pour into a bowl and add soda.  Reserve 1/4 cup sauce.
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Cut 2-3 slashes in chicken breasts.  Add to marinade and refrigerate 1-2 hours.
Place chicken on a hot grill and cook 20 minutes. 
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Pour reserveved marinade into saucepan.  Bring to a boil.  Simmer 20 minutes.    
Brush chicken with remaining basting sauce.  Brown.  Flip.  Stir in lime juice and brush over chicken.   Cook to 160.
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Remove chicken from grill and let rest.
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Serve chicken with remaining sauce. 
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I'm a stickler when it comes to preventing cross contamination among raw meats.  I preach safe practices to my family when they prepare raw meat and chicken.  I wash all surfaces that raw meat has been in contact with before I reuse it for cooked meat.  I also discard marinades that I've used to soak raw food.  Reserving marinade to add to the chicken at the end of the cooking is always a good habit to get into.  Trust me - your stomach with thank me. 

​Ciao!
Click here for a printable version of this recipe
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