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7-Up Grilled Chicken

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Grilled chicken breast on the grill

Well, welcome to Monday friends. Has it been hot where you are? We're not so used to the triple digits in the Pacific Northwest and Mother Nature blessed us with such temperatures last week. What a dear, dear woman.

No A/C + Lack of pina colada serving cabana boys and private pools = me grumpy. It also makes for a good time to turn on the grill- to both keep my house cool and to take my heat induced aggression out on cleaning the grill grates. It's a win-win situation, really.

This marinade works great on all cuts of chicken (breast, thighs, drumsticks), but also works well with turkey breasts, and even cuts of beef (think skirt steak or tri-tip). It's kind of reminiscent of teriyaki, just sweeter with a bit of a zip. The longer the meat is in the marinade, the more flavorful it will be. I wouldn't go longer than overnight though as the meat could take on a weird texture if left in it for too long. The meat is great on its own or makes for delicious chicken sandwiches. You could also brush on a little BBQ sauce during the last few minutes of cooking for a twisted BBQ chicken masterpiece.

You'll need 5 ingredients: soy sauce, 1 can of lemon-lime soda (not diet), olive oil, 2 minced garlic cloves and Dijon mustard.

Place chicken in a Ziploc bag and add in all the marinade ingredients.

chicken breasts in a ziplock bag

Let the bag do its thing for a few hours or overnight.

chicken breasts in marinade in a ziplock bag

Season each breast with salt and pepper and grill chicken over medium-high heat until cooked through, about 15-20 minutes.

Grilled chicken breast on the grill

Now, who wants to bring me a pina colada? …anybody?

📖 Recipe

Grilled chicken breast on the grill
Print Recipe
4.88 from 8 votes

7-Up Grilled Chicken

This super simple chicken marinade uses lemon-lime soda (7-UP or Sprite) to up the flavor and bring some sweetness. The end resule is chicken that is flavorful, tender and juicy!
Prep Time3 hours
Cook Time20 minutes
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: easy marindae, juicy, soda
Servings: 4 Servings
Calories: 273kcal
Author: Heather Cheney

Ingredients

  • 4 chicken breast halves boneless/skinless
  • 1 12 oz can lemon-lime soda
  • ½ C soy sauce
  • ¼ C olive oil
  • 2 cloves garlic minced
  • 2 tablespoon Dijon mustard
  • salt and pepper

Instructions

  • Place chicken in a Ziploc bag and add soy sauce, soda, garlic, mustard, and olive oil.
  • Seal bag and let marinade for 3 hours up to overnight.
  • Remove chicken from marinade, season with salt and pepper and grill over medium-high heat for 15-20 minutes or until cooked through.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 3g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1837mg | Potassium: 496mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

Easy French Dip Sandwiches

By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

French Dip Sandwiches on a wicker plate with a bowl of au jus

 

Do you ever have your mom come for a visit and get so caught up in the fun you're having that you forget that the world hasn't stopped turning and you still need to blog? I do. I blame the Olympics. And ice cream.
And mom (love you!). It's been fun to watch the athletes while eating a big bowl of ice cream. I totally make myself feel superior because they probably can't eat a cookie without feeling guilty.
Sadly, my good feelings are gone after about 30 seconds when I realize that no matter how I try, I will never be able to stick a landing on a double-twirly-somersault-thing(technical term) no matter how I try. Turns out I can't eat a guilt-free cookie either. Eh. Here are the killer easy french dip sandwiches that I promised on Friday. They are quick, easy, and literally can be on the table in 15 minutes (if you make the aioli ahead of time).

EASY FRENCH DIP SANDWICHES

When choosing what kind of deli roast beef to use, I feel like it's worth spending a few extra dollars to get a good quality meat; it will make a difference. The real deal maker with these sandwiches is the lemon-garlic aioli. The lemon brightens the otherwise super-savory meat and just rounds out the whole sandwich.

The recipe calls for beef consomme. You can find it in the soup aisle and I like to use it in place of beef broth for this as it has a more intense flavor and lacks the sometimes tinny aftertaste the broth can have.

can of beef consomme These would make a perfect meal to go along with your Olympic game viewing. Add some ice cream to the mix and you have quite the guilt-inducing par-tay! Yeehaw!

Other Sandwich Recipes You Might Like

📖 Recipe

French dip sandwiches on a wicker plate with a bowl of au jus
Print Recipe
4.75 from 4 votes

Easy French Dip Sandwiches

Deli-sliced roast beef, onion soup mix, and a can of beef consomme come together in this super quick and easy recipe to make juicy, flavorful sandwiches!
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Main Course
Cuisine: American
Keyword: dip, easy dinner, sandwich meat
Servings: 8 big sandwiches
Calories: 309kcal
Author: Heather Cheney

Ingredients

  • 2 lbs deli-sliced roast beef
  • 1 packet french onion soup mix
  • 2 14.5 oz cans beef consomme
  • 1 soup can of water
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoon dijon mustard
  • 8 crusty sandwich rolls
  • 8 slices swiss or provolone cheese
  • 1 recipe lemon-garlic aioli

Instructions

  • In a skillet combine consomme, soup mix, dijon mustard, Worcestershire sauce, and water sitrring to combine. Bring to a simmer.
  • Prepare sandwich rolls by spreading lemon-garlic aoli on one side of the bread a placing a slice of cheese on the other half.
  • Add roast beef into the simmering broth and leave it there just until it’s hot. Remove meat from broth and divide among prepared rolls.
  • Ladle the au jus (broth) into bowls and serve with the sandwiches for dipping.

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 31g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 2068mg | Potassium: 400mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 51mg | Calcium: 382mg | Iron: 4mg

Basic Grilled Chicken

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

Seasoned chicken breast on grill

With summer basically here, despite the fact that my kindergartner still has 2+ weeks left of school (grumble, grumble), I've cleaned our BBQ and am ready to get grilling! Today I thought I'd share my favorite way to grill chicken breasts. It's not very often that we sit down to eat a big piece of grilled chicken as a meal, but I love having it ready to chop up and toss in a salad, with pasta, make a sandwich with or stir into soup. This recipe adds just enough seasoning to the chicken to make it flavorful enough to stand on it's own, but is also not so overpowering that you can't add it to other things. Another plus is that it's SUPER easy.

Observe:

Bonelesss/skinless chicken breasts, olive oil, salt, honey, and Montreal Chicken Seasoning

olive oil, honey, salt, Montreal chicken seasoning and chicken breasts on a blue plate

I blow through this chicken seasoning like crazy in the summer! And I don't just put it on chicken either, if you keep reading my blog you'll notice that I use it alot. I love it!

bottle of Montreal chicken seasoning

Salt your chicken on BOTH sides and then sprinkle the Montreal seasoning GENEROUSLY on BOTH sides. Don't be stingy, people.

2 seasoned chicken breasts on a blue plate

Next up is to drizzle on some honey goodness... just a little though or you'll end up with a sticky mess on your grill. You could also just sprinkle on a little bit of sugar for the same effect- the sugar in the honey will caramelize on the grill and create really good flavor.

drizzling honey on seasoned chicken breasts

To finish it off, give your chicken a good drizzly dose of olive oil. At this point I usually put the chicken in the fridge to marinade for a couple of hours or even overnight. But, I have cooked it right off the bat after seasoning and it was still great.

two seasoned chicken breasts on a blue plate

Preheat your grill on medium and grill each breast for 15-20 minutes or until cooked through. Your cooking time will vary based on the temperature of your grill and how big your breasts are (not YOUR breasts, the chicken's, duh).

Now go make some chicken! You can put it in this or this or this or eat it all by itself! Enjoy!

Other Chicken Recipes You Might Like

📖 Recipe

seasoned grilled chicken breast on the grill
Print Recipe
5 from 11 votes

Basic Grilled Chicken

My go-to recipe for grilled chicken that goes with just about anything!
Prep Time10 minutes
Cook Time20 minutes
Resting Time4 hours
Total Time30 minutes
Course: Chicken, Main Course
Cuisine: American
Keyword: Grilled Chicken Recipe
Servings: 4 servings
Calories: 181kcal
Author: Heather Cheney

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • Salt and Pepper
  • 1 tablespoon Honey
  • 2 tablespoons Montreal Chicken Seasoning
  • 1 tablespoon Olive oil

Instructions

  • Season each breast with salt and pepper and liberally season with Montreal chicken seasoning.
  • Drizzle a little but of honey over each breast and then drizzle again with olive oil.
  • Let chicken marinade in fridge for a few hours or up to overnight.
  • Grill chicken over medium heat for about 15-20 minutes or until cooked through.

Nutrition

Serving: 1serving | Calories: 181kcal | Carbohydrates: 5g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 131mg | Potassium: 431mg | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 1.6mg | Calcium: 26mg | Iron: 1.1mg