Grilled Pacific Island Paradise Chicken Recipe

How to make it

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• MARINADE
• Coat chicken thighs with salt and pepper to taste.
• In a large bowl, place one layer of chicken in bottom
• In a separate bowl, combine soy sauce, pineapple juice, chili sauce, garlic and ginger. Mix well
• WARNING: CHILI SAUCE IS VERY SPICY USE THE FOLLOWING AS A GAUGE
• 2 TBSP Tounge Tingling
• 3-4 TBSP Fire-licious
• 5-6 TBSP Biter...beware. I LOVE IT LIKE THIS!!
• Pour marinade over first layer of chicken
• Add additional layers of chicken and marinade until completely covered.
• Cover bowl with chicken and refrigerate. Minimum 3 hours, best overnight
• Reserve remaining marinade (from separate bowl) for basting.
• GRILLING
• Set up gas or charcol grill for direct grilling. Heat to 425 degrees, or a three second hand hold over the grill.
• Arrange marinated thighs along grill. For attractive grill marks, remember to place thighs at a 45 degree angle of the grill racks (explain more later)
• Grill thighs for 5 minutes, add marinade for basting and turn the thighs 45 degrees in other direction (DONT FLIP YET!) we are creating a criss cross grill mark
• Grill an additional 5 minutes, add generous basting
• Flip over thighs and repeat grilling process.
• Serve hot with one cup of sticky white rice for each plate.
• SIMPLE! ENJOY!