Grilled Ginger Ale Chicken

Ooh, this is good chicken!  I came up with the recipe on the fly based on ingredients I had on hand and was rather impressed with myself because it turned out so nicely.  The real key here is to a) not cook the chicken at too high a temperature so it cooks evenly and doesn't dry out, and b) use a really good, very gingery ginger ale.  I used Reed's Ginger Ale, it is very potent and delicious if you are fond of ginger.  Seagram's or Canada Dry will probably result in something tasty, but it also probably will not taste like ginger.  You are warned.
 
Grilled Ginger Ale Chicken
  
1 1/2 lbs chicken breasts (probably 3)

6 oz good quality ginger ale

4 Tbsp soy sauce

1 Tbsp apple cider vinegar

1 Tbsp vegetable oil

1/2 tsp salt

 

Clean chicken breasts and each cut in half horizontally to make thinner pieces.  You can cut bigger breasts into more than 2 pieces.  Consider how many people you are wanting to serve and adjust accordingly.

 

Place the chicken pieces a in doubled gallon Ziploc bag.  Add marinade ingredients, seal bag, and squish to coat.  Place bag in a bowl and refrigerate at least 4 hours.  

  

When you're ready to cook the chicken, preheat your grill to medium low (or whatever temperature you know from experience will cook the chicken slowly enough so it can be cooked through and have grill marks without entering the Earth's atmosphere), do whatever pre-grilling tasks are required for your specific grill, and oil the grate.  Grill the chicken for 10 minutes without disturbing it, flip it over, and grill 10 minutes on the other side, or until cooked through.

  

Serve immediately.

  

Yield: However many pieces of chicken you end up with, probably 6.