Working on a weeknight dinner.... bacon wrapped chicken breasts; also some pork loin chops.
Began by injecting the breasts with a Coke based solution, and then marinating them in the remainder of the Coke along with fresh garlic, some Head Country marinade, and a few other savory ingredients.(Such as Worchesshire sauce or powder, dried mushroom powder, cumin or chille powder if you like some heat.)
Chops were doused with the marinade and some spray butter, plus my dry rub. Both meats rested in fridge 1 1/2 hours.
Breasts were given a spray of butter, some dry rub, and then wrapped in bacon strips. Onto the grill, indirect heat, at around 275-300 degrees. Also in the grill is a water pan, and a cast iron smoke box with some sweet cherry wood chunks for a little smoke. Ideally, the meats should be smoked low & slow, if you have a smoker. If not, use a grill and place the meats away from the heat source.
Gonna let them all slow cook for a while. Check them with an instant read thermometer until the temps are around 20 degrees under for the particular meat. Then onto the sear plates for a final cross-hatch char and to bring the meats up to their proper serving temps (145-160 for pork; 160+ for white meat chicken).