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Manti Marinade Chicken by Cayt’s Meats and Meals

Manti Marinade Chicken by Cayt’s Meats and Meals
Posted at 2:16 PM, Jan 15, 2020
and last updated 2020-01-15 16:16:13-05

Caytlin McCleery from Cayt's Meats and Meals says she she was younger she'd go to Manti, Utah to attend the annual pageant.

"The town would put together a feast for all of the outsiders that would come in and they would offer a turkey steak that had been marinated in something very similar to my marinade.  It was an experience when I first ate it.  I loved it!  My family has made a lot of variations of this marinade and I have narrowed it down to these ingredients for the best of flavors," Cayt says.

Manti Marinade Chicken

5 lbs chicken breast or thighs

Marinade mixture
2 cups of Squirt soda(you'll get hints of grapefruit that is so tasty!)

1/2 cup of Soy sauce( if you need to use coconut aminos,that should work okay)

3 heaping tablespoons of prepared horseradish(I use Beaver brand)

2 tbsp sesame oil

1/2 cup brown sugar

2 tbsp pureed garlic
1 tbsp pureed ginger

Mix together all ingredients of the marinade and put it in an airtight container. You can use a ziplock bag. Place chicken in marinade and let it marinade at a minimum of 12 hours. 24-36 hours is even better.
You can simply grill this until it reaches an internal temp of 165° but Cayt prefers giving some smoke before hand.

She smoked these breasts in her Camp Chef SGX at 180° with cherry pellets for 2 hours. She then increased the temperature to 375° and finished them off to an internal temp of 165°. Let them rest 10-20 minutes before slicing into them.
This chicken is awesome by itself, on a salad or served up with some #caytsfriedrice.

For more great recipes visit Facebook: Cayt's Meats and Meals.