BROWNNOSE
BOOTLICKER
Wiki Chicki
4-6 skinless, boneless chicken breasts
1 16oz can of Crushed Pineapple with juice
2 cups of orange juice
¼ cup Honey
¼ cup Worcestershire Sauce
¼ cup minced scallions
1 Tb of minced garlic
Dash of Salt
Dash of Pepper
½ cup shredded coconut (optional)
Combine all of the ingredients into a gallon sized freezer bag, or a bowl with a tight fitting lid.
Add the chicken and marinate for at least 12 hours, (24 is better)
If using the freezer bag, squeeze all of the air from the bag, and nothing else is needed until cooking time.
If using the bowl, you need to stir around the contents to ensure a good marinade.
After marinated, poke a couple of holes in the bag near a corner and set in the sink to drain.
Start the grill. Spray the grating so the chicken will not stick.
Place the marinated chicken on a plate or pan.
Scoop out the pineapple and spices that remain, and put in a bowl.
Place the chicken on the grill, not over a direct flame, and top with a couple of spoonfuls of the pineapple spice mix.
Cook for about 3-5 minutes,(depending on thickness) flip and put a couple of more spoonfuls of pineapple and spice mix on the other side.
Flip again after 3-5 minutes and test to see if done.
Juices will run clear if done.
If you use a flat spatula, you won’t loose all of the toppings.
Don’t worry if some falls through, or some gets burnt.
Any extra of the pineapple and spice mix can be cooked by using an aluminum pie pan or a piece of foil folded into a makeshift bowl.
Stir occasionally to prevent burning, and to burn off the remaining juice.
Serve with veggies or over rice topped with any of the remaining pineapple and spice mix.
You can bake this in the over or under the broiler, but it doesn’t seem to get that “flamed” searing.
4-6 skinless, boneless chicken breasts
1 16oz can of Crushed Pineapple with juice
2 cups of orange juice
¼ cup Honey
¼ cup Worcestershire Sauce
¼ cup minced scallions
1 Tb of minced garlic
Dash of Salt
Dash of Pepper
½ cup shredded coconut (optional)
Combine all of the ingredients into a gallon sized freezer bag, or a bowl with a tight fitting lid.
Add the chicken and marinate for at least 12 hours, (24 is better)
If using the freezer bag, squeeze all of the air from the bag, and nothing else is needed until cooking time.
If using the bowl, you need to stir around the contents to ensure a good marinade.
After marinated, poke a couple of holes in the bag near a corner and set in the sink to drain.
Start the grill. Spray the grating so the chicken will not stick.
Place the marinated chicken on a plate or pan.
Scoop out the pineapple and spices that remain, and put in a bowl.
Place the chicken on the grill, not over a direct flame, and top with a couple of spoonfuls of the pineapple spice mix.
Cook for about 3-5 minutes,(depending on thickness) flip and put a couple of more spoonfuls of pineapple and spice mix on the other side.
Flip again after 3-5 minutes and test to see if done.
Juices will run clear if done.
If you use a flat spatula, you won’t loose all of the toppings.
Don’t worry if some falls through, or some gets burnt.
Any extra of the pineapple and spice mix can be cooked by using an aluminum pie pan or a piece of foil folded into a makeshift bowl.
Stir occasionally to prevent burning, and to burn off the remaining juice.
Serve with veggies or over rice topped with any of the remaining pineapple and spice mix.
You can bake this in the over or under the broiler, but it doesn’t seem to get that “flamed” searing.