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This meal was originally born out of leftovers. I love to make the slow cooker shredded taco chicken recipe below for tacos, and we usually have Mexican rice as a side. We had quite a bit of leftover chicken and rice in the refrigerator one day and the idea of stuffed peppers came to mind. I added a can of black beans and cheese and voila this recipe was born. We serve them with a quesadilla on the side and my kids love them. They enjoy eating out of their own bell pepper “bowl”.
I love this marinade for summer grilling. Its super easy, I usually have everything on hand, and it makes some of the best chicken. My best friend growing up went to Snow College which is located in Ephraim, Utah in Sanpete County. Sanpete County is famous for turkey farms. Traveling to visit my friend was the first time I heard of this marinade. I didn’t get a chance to try any when I visited her, but flash forward a couple of years and the company I worked for was having a huge barbecue and our HR director picked up a bunch of Sanpete marinated turkey to grill. It was so flavorful and yummy and the meat comes out so tender and moist. I usually marinade chicken instead of turkey since it’s much more readily available but turkey is also quite delicious. Try some at your next barbecue and I know you won’t be disappointed.
1/2 cup 7-up or Sprite
1/2 cup soy sauce
1/2 cup vegetable oil
2-3 garlic cloves minced
*3 chicken breasts, pounded flat or 3 turkey cutlets
Combine marinade ingredients in a large ziplock bag. Add the chicken and marinade in the refrigerator for at least 4 hours or up to overnight. Preheat the grill to 350 and cook chicken for about 5-8 minutes per side until cooked through. We like to serve with mashed potatoes and corn.
*Tip- I’ve mentioned before that I like to buy my chicken when its on sale then freeze individual breasts in their own ziplock bag. This makes it super easy to pound out once its thawed; just leave it in the bag for no mess!
Recipe Source-Everyday Jenny