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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