 | | Directions | MARINADE:
- Place ingredients in a large ziploc plastic bag and vigorously shake to blend.
- Place chicken into the marinade bag. Shake vigorously to make sure all areas of the meat are coated. Place marinading chicken in the fridge for up to 4 hours. Turn the bag so that the marinade bastes over all meat.
GRILLING:
- Place marinaded chicken on preheated GrillGrates (8 to 10 minutes on Low-Low/Med Heat, lid down). Grill chicken with lid-down on Low-Low/Med Heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
- Grill chicken for 15-20 minutes total. Use the GrateTool to turn in 3-4 minutes and brush marinade on topside.
NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. Notice how the marinade sizzles just under the chicken to enhance juiciness. Your grill never sounded so good.
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| Ingredients | | - |  | 3 double breasts or 6 single breasts of chicken or 10 chicken tenderloins. |
| - | | MARINADE: |
| - | | 8 teaspoons lemon juice |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 2 teaspoons tomato ketchup |
| - | | 1/2 cup prepared salad dressing (Italian, Vinaigrettes, Oil and Vinegar Blend, or plain Balsamic or Raspberry Vinegar) |
| - | | 2 crushed clove of fresh garlic |
| - | | 1 1/2 teaspoons sugar |
| - | | Dash Salt and Black Pepper |
| - | | 1 teaspoon chili powder |
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