Cran-Rosemary Grilled Chicken Thighs

1. 1

   Mix the drink with the rosemary in a large, plastic, zipper bag.

2. 2

   When it stops fizzing add the chicken thighs.

3. 3

   Marinate for at least 3 hours.

4. 4

   Grill skin side up over very low heat for about 15 minutes.

5. 5

   Turn over and continue grilling -- turning every 5 minutes -- for another 15-20 minutes, or until done.

6. 6

   Note -- the sugar in the hard cranberry lemonade will make the chicken easy to burn.

7. 7

   Keep heat low, do not close the lid, and avoid flare-ups as far as possible (though, of course, no grilled food tastes quite right unless its gotten a little lick of flame).

* Per serving · 4 servings · Values may vary.

No additional tips available.