I love these things.  They have a fair amount of fat and that equals flavor.  The most important thing is not to over cook.  I marinate them for 24-hours in a zip-lock bag with a thick and sweet Italian dressing.  The sugars allow for the sweet crunchy edges without over cooking.  The vinegar in the dressing tenderizes the meat.  I take them off the grill with a 140′ internal temp and let them rest for about 8 minutes before serving.  The result is moist deliciousness.

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