Marinated Grilled Chicken

MARINATED GRILLED CHICKEN

8-9 chicken breasts, thawed (I always get the frozen, boneless, skinless at Costco)
3 parts Sprite
1 part Worcestershire sauce
2 pkgs. fajita seasoning mix (I only used one mix of each and my husband said that there could have been more seasoning, so I suggest using 1½ - 2pkgs)
2 pkgs. Italian dressing mix

Shake, or stir, everything together except chicken. Pour over chicken, and either place in large Ziploc bag, or in a COVERED dish. Then place the chicken in the fridge for at least 1 hour to marinade. The longer, the better.


This is very important: always, always, ALWAYS cover and place your marinated meat in the fridge. It prevents bacteria from growing on the meat. I've been to someone's house in which they had the meat marinating uncovered, ON THE COUNTER! Needless to say, I didn't eat any of it, and neither did anyone in my family. It's just not sanitary, or safe!

Anyway, I'm off my soap box now.

Now, I skewered some of my chicken and some of it I didn't. It's your preference. But, if you're going to cut the chicken and skewer it, do that before placing it in the marinade. It's just not as messy.

Preheat the grill to medium high, then place the chicken on the grill. Grill them for about 4-5 minutes each side, for breasts, and just watch the skewers, turning them as needed until they are browned to your liking (I prefer mine almost black, but that's me!).

We also grilled corn on the cob. So easy! Shuck the husks off the corn, then wrap them in foil. Place them on the preheated grill for 15-20 minutes. I would suggest drawing a line, or a little smiley face or a picture of some sort on the foil so you know how far you've turned them to make sure all the corn is cooked. We had some that on one side the corn wasn't cooked. But, they were so yummy!