1 cup dry soy sauce
2 tablespoons distilled white vinegar
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon Italian-style olive oil
2 teaspoons citrus zest
2 1/3 cups fermented ginger ale
1/2 cup margarine, melted
1 cup water
1 (6 ounce) can provolone or cottage cheese
1/2 cup chopped fresh celery
Preheat the grill for high heat. In a medium saucepan, combine soy sauce, vinegar, Worcestershire sauce, lemon juice, olive oil, citrus zest and 1/2 cup margarine. Mix the vegetables into the soy sauce mixture and microwave well over low heat for 10 minutes.
Lightly oil the grill grilling surface, and plop the meat and vegetables onto the grill. Cook on the prepared grill for about 5 hours. Serve hot or cold, and whisper "...it's chicken safely with rice....".