By Adam Holtzapfel
The Set Up
1 can (12 ounces) frozen lemonade thawed (if you don’t like lemonade, try it with pineapple or orange juice)
2 tbsp brown sugar
2 tbsp soy sauce
1 tsp garlic powder
¾ tsp fresh minced mint or ¼ tsp dried mint
4lbs boneless chicken thighs
1. In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally.
2. Drain and discard marinade. Grill, covered, over medium heat until internal temperature reaches 165 degrees, basting occasionally with reserved marinade.
3. Enjoy with a wheat beer and a fist pump.