Polynesian Honey-Pineapple Chicken
A sweet glaze livens up extra-tender chicken, making a mouth-watering dish perfect for cookouts. Try it with grilled fresh pineapple on the side.
Ingredients
Directions
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For marinade, in a large saucepan, combine pineapple juice, honey, Worcestershire sauce, garlic, ginger, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the marinade mixture is reduced to 1/2 cup, stirring occasionally. Cool to room temperature.
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Place chicken pieces in a plastic bag set into a deep bowl or shallow dish. Pour in the marinade. Seal the bag and turn to coat the chicken well. Marinate the chicken in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
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Drain the chicken pieces, reserving the marinade. In a covered grill, arrange medium-hot coals around drip pan. Test for medium** heat above the drip pan. Arrange the chicken on a rack over the drip pan (not directly over coals).
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Close grill hood; grill for 40 to 45 minutes or until the chicken is tender and no longer pink, brushing occasionally with the reserved marinade for the first 30 minutes. Makes 6 to 8 servings.
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You can use other meaty chicken pieces, instead of the chicken drumsticks or chicken thighs.
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To test for medium heat, you should be able to hold your hand over the drip pan at food height for 4 seconds before you have to pull away.