ENTREÉ:
Tropical Glazed Chicken
This recipe was offered by one of the marketing specialists who have solicited me in the past year, since I moved the hosting of my email and website/blog to Canada. The young man was energetic but polite in his suggestions for heightening awareness of my authorship! Again, I suggest that you modify the ingredients to suit your taste and dietary concerns.
Chicken with Tropical Glaze
CHICKEN
4 thighs [bone-in, skin-on] or comparable quantity of another protein suitable for grilling
TROPICAL MARINADE AND GLAZE
1/2 C. Pineapple Juice
1/4 C. Soy Sauce [regular or low sodium]
2 Tbs. Brown Sugar [or Monk Fruit sweetener with Monk Fruit Syrup]
2 Tbs. Ketchup [you can get sugar-free)]
1 Tbs. Rice Wine Vinegar
1 Tbs. Olive Oil [personally I prefer peanut oil]
2 Cloves of Garlic, minced
1 Tsp. Fresh Ginger, grated
PREPARATION
Season chicken to taste with pepper and salt. [I use Celtic or sea salt; because of soy sauce I would omit it] and place in a shallow dish. Whisk marinade ingredients together in a bowl. Season chicken and place in a shallow dish. Pour the marinade over the chicken, cover and refrigerate at least two hours [overnight is even better]
GRILLING
Preheat grill to medium temperature and, depending on the grill, lightly oil its grates. Remove chicken from marinade and place on grill, cooking 6-7 minutes per side. Heat the reserved marinade in a small saucepan until slightly thickened [you can add a dash of cornstarch to thicken if necessary] and brush over the chicken during the final minutes of grilling.
SERVING
Enhance your Hawaiian style evening by adding your favorite vegetables to the grill. Serve with a light salad and/or rice. You can even add a few drops of the marinade to your preferred salad dressing to brighten this Island delight!
Enjoy!
