This is about the easiest recipe on earth for barbecuing chicken!
Chicken: one skinless, boneless breast of chicken per person, or more. Note, this will work equally well with chicken parts -- bone-in breasts with skin, legs, thighs, wings, etc.
Marinade: 5-Alive (brand of juice drink) or similar, enough to cover the chicken in a bowl;
salt/garlic salt and pepper to taste;
minced garlic if you like it (instead of garlic salt);
other herbs (fresh thyme or oregano is really nice) to taste.
Let marinate as long as possible -- a couple of hours at least -- and bring to room temperature before putting the chicken on the grill.
Spray the grill with Pam or brush with olive oil -- take the grill off to do this, don't do it over the heat unless the EMTs are nearby.
Place over medium-hot charcoal or gas grill (let the charcoal burn down just a bit before using).
Grill one side until nice grill marks appear;
turn and sprinkle or brush some of the remaining marinade on top.
Keep turning until done, adding marinade each time, but DON'T OVERCOOK!
Grilled chicken should have juices that run clear, and should not be pink inside, but it is done JUST when the juices run clear.
If you really are ambitious, put the remaining marinade in a small saucepan, dissolve a tablespoon of cornstarch in cold water, add to the marinade, and bring to a boil. Adjust the thickness of the resulting sauce by adding more water or less cornstarch as appropriate. the mnarinade MUST be boiled before eating since the raw chicken has been sitting in it.
This works with lemonade, limeade, orange juice... I haven't tried it with pomegranate but I bet it would be great!
