For many people, soda is a staple of summer, something to pour over ice to enjoy at a picnic, the movies, or the ballpark. But did you know that this carbonated drink also makes for a delicious tenderizing agent for the food itself? Here are some tips for using it to make meat tastier and more tender before it starts to sizzle on your grill.

Why soda?

Utilizing soda in cooking isn’t a new concept; it’s believed to date back a century. Thanks to its acidic pH level, the popular beverage makes for a particularly good marinade and tenderizer (and can add a hint of sweetness as a glaze).

Which type?

Cola, lemon-lime soda, and root beer are popular options from a flavor perspective. The key is experimenting to see which combination of flavors works for you. For example, 7-Up or Sprite mixed with garlic and soy sauce makes for a delightful marinade for chicken, or pair the drink with garlic and herbs for a flavor-filled fish dish. The best option for your health: one of the many natural versions now available that have probiotics or less sugar.

Tenderizing tips

Much like with any other marinade, this method simply involves placing meat in a sealable plastic bag, adding just enough soda to cover it, and leaving it in the fridge for up to eight hours. Make sure you don’t overdo it, though—the longer it sits, the more sugar may be added; in addition, doing so could oversoften it, so check in at the two-hour mark and keep doing so regularly until you’re satisfied with the texture.

Use this grilling technique wisely and sparingly (to limit additives like excess sugar), and you can add fun, flavor-filled flair to your grilling this summer.

*If you have a medical concern like high blood sugar, speak to your doctor before using soda to grill.