3/4 cup firmly packed dark brown sugar
1/2 cup bottled Italian dressing
3/4 cup pineapple juice
1/2 tablespoons chopped fresh mint
1/2 teaspoons grated fresh ginger
6 boneless, skinless chicken breast halves
Grilled pineapple wedges (optional)
In a small bowl, combine all ingredients except chicken. In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken; turn to coat. Cover or close bag and marinated in the refrigerator, turning occasionally, up to 3 hours. Refrigerate remaining 3/4 cup marinade. Remove chicken from marinade, discarding marinade. Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink. Serve, if desired, with grilled pineapple wedges.
Chicken, turkey, game hen, water fowl etc.
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- Pit Master
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