Whiskey Pineapple Chicken
Everyone in my family loves this recipe and its sweet marinade made with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California
Ingredients
- 2 cups bourbon
- 2 cups unsweetened pineapple juice
- 1 cup hoisin sauce
- 2 tablespoons minced fresh gingerroot
- 2 tablespoons coarsely ground pepper, divided
- 4 teaspoons Worcestershire sauce
- 8 garlic cloves, minced
- 1 tablespoon kosher salt, divided
- 5 pounds boneless skinless chicken thighs
- 1 cup sliced sweet red pepper
- 1 cup sliced yellow onions
- 2 tablespoons olive oil
Directions
-
1Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half the marinade; turn to coat. Cover and refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
-
2Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side.
-
3Meanwhile, toss pepper and onion slices in oil and remaining 2 teaspoons salt and 1 tablespoon pepper. Grill vegetables, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
