Barbecued Island Chicken
- Reviews 6
Ready In: 55 mins
Serves: 4-6
Yields: 6 breasts
Ingredients
- 1⁄4 cup dark brown sugar, firmly packed
- 1⁄2 cup Italian dressing, bottled
- 1⁄2 cup pineapple juice
- 2 tablespoons of fresh mint, chopped
- 1 1⁄2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 6 boneless skinless chicken breast halves
- 6 pineapple slices, grilled (optional)
Directions
- In a small bowl, combine all ingredients except chicken.
- In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken (Reserve the remaining 3/4 cup marinade in fridge for later); turn to coat.
- Cover or close bag and marinate in the refrigerator, turning occasionally, for at least 30 minutes and up to 3 hours.
- Remove chicken from marinade, discarding marinade.
- Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink.
- Serve, if desired, with grilled pineapple wedges.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off