This recipe from Mr. Food uses a method that we're told is better for us. Carcinogens are formed when meat is grilled, and the longer it stays over the coals the worse it is. So we're supposed to mostly cook the food indoors and then finish it on the grill in order to get the flavor.

We never buy pop, but if I were to stumble across an extra can of root beer, I might try this. Dr. Pepper might work in its place.

Root Beer Chicken

Serves: 3

Cooking Time: 1 hr 10 min

1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Place chicken pieces in baking dish; season with salt and pepper. Bake 45 to 50 minutes, or until no pink remains in chicken and juices run clear.

In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes, until sauce is reduced by half.

Preheat grill to medium heat. Coat chicken with sauce and grill 5 minutes per side, basting frequently with sauce. Serve with remaining sauce for dipping.

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I haven't had it for years, but back when I was growing up, Chicken a la King was a ladies lunch classic, especially served in a puff pastry shell so it's elegant. It calls for pimientos, and we don't see them much in modern recipes. We saved the empty jars for years. Once in awhile I'm sorry I don't have one of those little jars to store paint cleaner or some small parts out in the garage.

Chicken a la King

1/2 cup butter
1 cup diced celery
1 cup fresh mushrooms
2 cups diced onion
5-6 tablespoons flour
3 1/4 cups chicken broth
1 (4 oz) jar diced pimento
2 cups half-and-half
3 1/2 cups diced cooked chicken breasts
puff pastry shells, toast points, biscuits, rice or noodles to serve it over

Saute celery, mushrooms, and onion in butter over medium-low heat to reach desired tenderness. Gradually add 5-6 tablespoons flour, stirring constantly to incorporate. Turn up heat. As mixture thickens, add chicken stock and half-and-half. Then stir in chicken and pimento. Spoon chicken mixture into puff pastry shells or over toast points, biscuits, rice, or noodles to serve. Serves 8.