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Marinated Barbecued Chicken

 Marinated Barbecued Chicken
"Every time I make this tender chicken, people ask for the recipe," relates Deborah DiLaura English from Casper, Wyoming. "A friend of mine shared the recipe, which she got from her sister-in-law who's from the Philippines."
8 ServingsPrep: 15 min. + marinating Grill: 35 min.


  • 2/3 cup sugar
  • 2/3 cup reduced-sodium soy sauce
  • 1/2 cup lemon-lime soda
  • 1/2 cup lemon juice
  • 2 tablespoons garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 8 bone-in skinless chicken breast halves (7 ounces each)
  • 2 tablespoons barbecue sauce


  • In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups
  • marinade into a large resealable plastic bag; add the chicken. Seal
  • bag and turn to coat; refrigerate overnight. Cover and refrigerate
  • remaining marinade.
  • Drain and discard marinade. Add barbecue sauce to reserved marinade.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack.
  • Prepare grill for indirect heat using a drip pan. Place chicken over
  • drip pan and grill, covered, over indirect medium heat for 35-50
  • minutes or until a meat thermometer reads 170°, turning and
  • basting occasionally with marinade. Before serving, brush with
  • remaining marinade. Yield: 8 servings.

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Marinated Barbecued Chicken (continued)

Nutritional Facts: One serving (1 chicken breast half) equals 205 calories, 3 g fat (1 g saturated fat), 79 mg cholesterol, 590 mg sodium, 12 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.