Jacob and I really liked this marinade, and with a little experimenting, I figured out the perfect way to cook it. When making the marinade, make a little extra and keep it separate for a sauce. After marinating for 24 ish hours, let the chicken come to room temp. Sear in hot pan, then turn heat down, spray in some to steam, and cover until cooked. It won’t even take 10 minutes. While the chicken is cooking, boil the reserved marinade and lower the heat to let it thicken. Spoon over browned, cooked chicken. This was good!
7 Up Chicken Marinade (The Sisters Cafe)
- 1 can 7 up (or sprite)
- 1/2 cup soy sauce (I didn’t use a full 1/2 cup, it felt like a waste)
- 1/4 cup canola oil
- 1 tbsp horseradish sauce (add more maybe?)
- Boneless skinless chicken thighs (2 per person)