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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 4 |
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Jumped out at me while leafing through the August '08 issue of Cuisine at Home. According to the article, this grilled chicken is cooked and sold from roadside stands in Hawaii. I haven't tried it yet, but it sounds wonderful. At first sight it looks like a lot of work, but I bet it isn't. Just a lot of ingredients. If you make it before me, let us all know how it is, O.K? Ingredients:
8 chicken legs |
1/2 cup pineapple juice |
1/2 cup fresh lime juice |
1/2 cup dark brown sugar |
4 tablespoons ketchup |
4 tablespoons dark soy sauce |
2 tablespoons garlic, minced |
2 tablespoons fresh ginger, minced |
2 tablespoons vegetable oil |
salt and pepper |
Directions:
1. Whisk all ingredients together in a bowl.
2. Place drumsticks in half the pineapple juice mixture in a large resealable plastic bag; refrigerate 1 hour.
3. Reduce remaining mixture in a saucepan over medium-high heat until thickened; set aside for basting.
4. Preheat grill to high.
5. When hot, turn off one burner, leaving the other lit.
6. Remove drumsticks from marinade.
7. Arrange on UNLIT portion of the grill.
8. Cook chicken to an internal temperature of 165 degrees (about 40 minutes).
9. Baste with reserved glaze regularly.
10. Turn after 20 minutes; continue basting until done.
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