 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I found this recipe and couldn't believe it, so I had to try it. It really did taste a little like lobster, especially when dipped in butter. Amazingly, it even changes the texture a bit. Ingredients:
1/2 cup soy sauce |
1/4 cup vegetable oil |
1 teaspoon garlic powder |
1/4 teaspoon black pepper |
1 tablespoon packed brown sugar |
1 teaspoon dry mustard powder |
2 teaspoons ground ginger |
1/2 cup pineapple juice |
4 skinless, boneless chicken breast halves |
clarified or melted butter for dipping. (a must in my opinion!) |
Directions:
1. In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice.
2. Bring to a boil, stirring to dissolve the sugar.
3. Boil for about 5 minutes, then remove from the heat and allow to cool completely.
4. When cooled, place the chicken into a large resealable bag and pour the marinade over it. (I used a covered bowl and rearranged often)
5. Press out as much air as you can, seal and refrigerate for at least 4-6 hours to marinate. (Because our plans changed, I ended up marinating for 48 hours and will do so again the next time I make it)
6. Preheat a grill for medium-low heat.
7. When hot, lightly oil the grate.
8. Place the chicken on the grill and discard the marinade.
9. Cook until chicken juices run clear, about 25 minutes.
10. Turn as needed to keep the chicken from burning
|
|