Monday, May 08, 2006

Carribean Chicken Marinade

* Exported from MasterCook *
Caribbean Chicken

1/2 cup pineapple juice, frozen concentrate -- thawed
1/4 cup lime juice
zest of 2 small limes
1/4 cup brown sugar -- firmly packed
1/4 cup soy sauce
1/4 cup water
2 tablespoons molasses
a few dashes habanero tabasco sauce (to taste)
6 chicken breast, no skin, no bone, R-T-C

Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag. Marinate in refrigerator up to 6 hours, turning once.
Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.
Source: "lvs2cook on Recipezaar" - - - - - - - - - - - - - - - - - - -

To make a basting glaze, double the marinade. Before putting chicken in, pour half the marinade into a saucepan and boil for about 20 minutes or so, stirring frequently. Allow to cool, and use the reduction to baste while cooking.

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