Grilled Island Style Chicken Recipes

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Steps:

• To make Marinade:.
• Combine all ingredients except chicken in food processor or blender; Process until smooth.
• Use immediately or refrigerate for up to two weeks.
• Makes approximately 1 1/2 cups jerk marinade.
• Reserve 1/2 cup marinade for basting.
• Put chicken pieces into large self sealing food storage bag.
• Pour on remaining 1 cup of marinade and rub it in well.
• Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.
• Heat grill to medium-high; oil the grates.
• Lift chicken from the marinade, letting excess drip off; discard marinade.
• Place on grill and cover.
• Cook, turing occasionally, until chicken is blackened in spots, about ten minutes.
• Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.

Steps:

• Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
• Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
• Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
• Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
• Arrange salad on plates; top with bell pepper, onion, and chicken.