Honolulu Barbecue Chicken
- 1 knob fresh ginger (about 4-inches/ 10 cm long)
- 1 1/2 cups pineapple juice 375 mL
- 1/3 cup low sodium soy sauce 75 mL
- 2 Tbsp dark brown sugar, packed 30 mL
- 2 Tbsp canola oil 30 mL
- 1/4 tsp kosher salt, or to taste 1 mL
- 4 boneless skinless chicken breasts (6 oz/ 170 g), trimmed
- 2 Tbsp very thinly sliced green onions, for garnish 30 mL
- 1. Grate unpeeled ginger on large holes of grater. Gather grated ginger, and squeeze juice into small bowl. Measure out 1 Tbsp (15 mL) ginger juice. Discard grated pulp.
- 2. In medium bowl, whisk together measured ginger juice, pineapple juice, soy sauce, brown sugar, canola oil and salt. Place half of mixture in airtight container and refrigerate; reserve for sauce. Place chicken breasts in resealable plastic bag; add remaining marinade, and squeeze out excess air. Marinate in refrigerator overnight; turn as needed to evenly coat.
- 3. To make sauce, remove reserved marinade from refrigerator, and boil in small saucepan over high heat until slightly thickened, about 3 to 5 minutes; set aside.
- 4. Preheat grill to medium. Clean it with stiff brush, then rub with canola oil. Remove breasts from marinade, and shake off excess. Discard marinade.
- 5. Grill until cooked through, about 4 minutes per side or until internal temperature registers 160 F( 70 C) on instant-read thermometer inserted into thickest part of breast. Spoon sauce over breasts, and sprinkle with green onions; serve hot or at room temperature.
- Variation: Marinade also delicious for beef, pork, and meaty fish such as tuna, salmon and swordfish. Marinate chicken, pork or beef overnight and meaty fish for 1 hour.
1 chicken breast
|Total Fat||5 g|
|Saturated Fat||1 g|
Grill Pan Chicken with Fiery Mango Ginger Salsa
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste! See the recipe video below.