Directions

1. Prepare Kamado for grilling (set to 350° F) — allow 20-30 minutes. Use lava stone and heat deflector bracket.

2. Mix soy sauce, ginger, garlic, Coahuila sauce, wine/sherry, and salt in large bowl. Add chicken and marinate 2-6 hours.

3. Place chicken breasts on lower grill surface, skin side down, over medium heat 350° F.

4. Grill breasts turning once after 4-6 minutes. Grill 4-6 minutes longer until chicken is opaque throughout and the juices run clear or meat thermometer in the thickest portion of breast reads 175-180° F.

5. Remove and cover with foil. Allow to sit 10 minutes before serving.