Wednesday, February 29, 2012

An Amazing Grilled Chicken Recipe!

Sanpete County, Utah!

Sanpete County Turkey Farms
Sanpete County is home to one of the most beautiful valleys in Utah, and some of the most breathtaking mountain terrain in the west!  The valley is located on the San Pitch River, right in the heart of Utah.  The Sanpete area was settled by Mormon (LDS) pioneers in the mid 1800's...a great choice for settlement with it's fertile valleys and vast grazing areas.  

The area was, for a long time, best known for it's large sheep herds.  Many sheep herds remain this day, but Sanpete has now become more well known for it's large turkey growing and processing industry.   That's right, the communities of Manti, Ephraim, Mt. Pleasant, Spring City, Fairview, Moroni, Fountain Green, and many more small towns are known for more than just pretty girls, and that breath-taking LDS temple on the hill in Manti! 

With so many families being in, or having been in the turkey business, you can imagine there are some great recipes out there.  I have a lot of family in Sanpete...I love to visit my dad and brothers in the area when I can, which is not nearly enough.  From my experiences there in the summer time, you will seldom find a family BBQ that doesn't feature Sanpete Turkey (or chicken) on the grill!  That!  I remember the first few times I had this recipe, I thought, "I bet it takes a lot of work to make something so good."  Not hardly!  We enjoy this recipe quite frequently at our home, and it's not hard at all.  

Sanpete County has shared a wealth of culture and history throughout the state of Utah, and throughout the world.  It's time to bring a taste of that culture to you!  This is a must-have recipe.  Give it a try, you won't be disappointed!  

Sanpete Marinade (Chicken or Turkey)

1-2 Pounds of skinless, boneless turkey or chicken.  (We prefer breasts, cut into strips about 1-2" wide, about the length of the breast)

1 Cup Vegetable Oil
1 Cup Soy Sauce
1 tsp. Garlic Powder
1 CAN of Sprite

Mix oil, soy sauce, garlic powder, and sprite.  Pour into an air tight container.  Add the cut-up meat and seal the container.  Allow to marinate at least 3 hours. (Some recommend almost 12 hours, but I find it is plenty strong after only 3 hours)

Grill the meat on your BBQ.  For tender, juicy chicken or turkey, I like to grill on indirect heat.  On direct heat, the oil will cause your grill to flare up more, and you can avoid this on indirect heat.  On my 3-burner grill, I light the 2 outside burners, and place the chicken in the center, with that center burner turned off.  I watch the heat, I like it to get up to around 300-350.  For added flavor, I will also throw a few mesquite wood chips in the grill.  The hint of smoke flavor is great!  At 350 it should only take 10-15 minutes to cook.  

 I hope you enjoy this one.  Our judges approve, and they can be a hard bunch to please!

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