Barbecued Chicken Breast (or Turkey Breast)

  • 2 16 oz. bottles = 4 cups of 7-UP
  • 1 cup Kikkoman soy sauce (2 cups is too salty)
  • 2 cups Crisco oil
  • 1/2 teaspoon Morehouse prepared horseradish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon freeze-dried garlic
  • 6 lb. of skinless boneless chicken breast or turkey breast = 5 breasts = 15 – 2 piece servings
  1. Mix ingredients.
  2. Slice chicken into 1/2 inch thick slices.
  3. Place meat and marinade large bowl and cover
  4. Marinade meat 18 to 24 hours in refrigerator.
  5. Broil under broiler on both sides about five minutes per side

notes:

  • 6 pounds of skinless boneless chicken breast equals about five breasts
  • Slicing half-inch slices across the grain is about nine small pieces
  • Slicing the breast in half horizontally and then in thirds is about six pieces
  • Each breast would serve about three people
  • Five breasts times three servings equals 15 total adult servings

Yellowstone 2011 – 56 Eating – there was chicken left over but I doubt that we used only 15 pounds

  • 8 cups 7-Up
  • 2 cups Kikkoman soy sauce
  • 4 cups Crisco oil
  • 1 teaspoon Morehouse prepared horseradish
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freeze-dried garlic
  • 15 lb. of skinless boneless chicken breast or turkey breast = 15 + 15 + 7.5 = 37.5 adult servings
  • 4 – 2 gal zip lock bags
  1. Mix ingredients.
  2. Slice chicken into 1/2 inch thick slices.
  3. Place meat and marinade sauce in 2 gallon Ziploc bags
  4. Place bags in drip or panic or other large container in case they leak.
  5. Marinade meat 18 to 24 hours in refrigerator.
  6. Broil under broiler on both sides about five minutes per side
  7. Place in foil pan and add 1/2 cup water to pan
  8. Cover pan with lid
  9. Freeze
  10. Thaw before reheating
  11. Heat in 300° oven for 30 minutes or until hot – 165° internal temperature