Friday, August 25, 2006

Caribbean Chicken

1/2 cup pineapple juice, frozen concentrate -- thawed
1/4 cup lime juice
1/4 cup brown sugar -- firmly packed
1/4 cup soy sauce
1/4 cup water
2 tablespoons molasses
1/8 teaspoon ground red pepper
6 boneless, skinless chicken breasts

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.

To freeze, drop the boneless skinless chicken into the marinade in a freezer bag and freeze. That overnight in the fridge before cooking.

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