Wednesday, July 31, 2013

What’s dis here Chicken

 What’s dis here Chicken
4 – 6 Servings
For the Marinade
6 ounces pineapple juice
1 lime, juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon crushed red chili peppers
1 teaspoon turmeric
2 ½ pounds chicken pieces; breasts, thighs, drumsticks

Mix all marinade ingredients in a bowl.
Place chicken in a zip lock bag, pour in the marinade and squeeze out the air before sealing. Massage chicken in the bag to make sure all pieces of chicken are bathing in the marinade.
Marinate in refrigerator for half a day, or overnight; turn the bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks.

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