Brad never criticizes me. I mean it--he really doesn't. He could come home to the house a complete disaster and me sitting on the couch eating chocolate, ignoring our fighting children and he still wouldn't utter a word against me. Yes, he's a gem.
But there is one thing that Brad very early on in our relationship couldn't help but call me out on: my Utahn accent and terms. For one, I pronounce things differently. Three examples: milk is "melk;" feel is "fill;" and mountains is "moun-ens," heavy on the guttural stop. For another, I regularly use terms like, "Lurp" (describes a tall, skinny person) and "heck." He can ignore all of this, except for my insistence that soda is "pop."
This is all to say, that I compromised and entitled this chicken as "Soda Pop" chicken, instead of just "Pop." You're welcome, Brad!
I can't take credit for this marinated chicken. It's something my mom has done with our grilled chicken for years and Brad and I even used this back when we were dating when we made our Sunday meals together. The marinade is made up of two ingredients: lemon-lime soda and soy sauce. You can go crazy and add garlic powder, but I haven't and it's perfect either way.
We paired ours with wild rice, diced avocado, and roasted vegetables. It's so simple, and so so good. I promise!
Two parts lemon-lime Soda (Sprite, Fresca, etc. Diet is fine.)
One part soy sauce
(optional: garlic powder)
This marinade can feed big and small groups. Place however many thawed chicken breasts you'll need for your group in a bowl. Cover most of the chicken with lemon lime-soda and then half as much soy sauce as you did soda. Add some optional garlic powder. Your chicken should be completely covered with marinade, so add more of the marinade ingredients if needed. Put a lid or cellophane on the bowl and place it in the fridge. Marinade the chicken overnight or a minimum of 4 hours. Grill your chicken on medium high heat for around 6 minutes per side, alternating cooking time depending on the thickness of your chicken. Allow chicken to rest for a few minutes before slicing. Serve immediately.