Grilling season has arrived! Here’s a recipe for grilled chicken with a sweet and sticky glaze and a marinade based on pineapple juice. The pineapple juice has enzymes that act as a natural tenderiser, and it gives the meat a fruity, tropical flavour.
Tangy, spicy and savoury – chicken doesn’t get better than this!
And since we already have a fire going, wrap sweet potatoes and fajita vegetables in foil packets, and roast them above the coals while the chicken is grilling and serve them with the skewers to make it a complete meal.
* Chicken: Thighs are much more forgiving than white meat, and stay juicy even after refrigerating and reheating. Cut them into small pieces, so the insides are cooked by the time the outside is browned. * Marinade: Pineapple juice, minced garlic, ketchup, soy sauce, sugar, salt and pepper to taste. The exact proportions don’t matter very much, as long as you have enough total stuff to cover the chicken it will taste pretty good.
**Instructions**
1. The night before, cut chicken thighs into small pieces and mix well with marinade ingredients. 2. Keep in the fridge until ready to grill. 3. Get the charcoal grill going. While waiting for the coals to burn down, skewer the chicken 4. Grill chicken skewers until the meat is cooked through and lightly charred. Assemble and serve.
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Grilling season has arrived! Here’s a recipe for grilled chicken with a sweet and sticky glaze and a marinade based on pineapple juice. The pineapple juice has enzymes that act as a natural tenderiser, and it gives the meat a fruity, tropical flavour.
Tangy, spicy and savoury – chicken doesn’t get better than this!
And since we already have a fire going, wrap sweet potatoes and fajita vegetables in foil packets, and roast them above the coals while the chicken is grilling and serve them with the skewers to make it a complete meal.
Full recipe: [https://servedwithrice.com/chicken-tocino-filipino-style-grill/](https://servedwithrice.com/chicken-tocino-filipino-style-grill/)
**Ingredients**
* Chicken: Thighs are much more forgiving than white meat, and stay juicy even after refrigerating and reheating. Cut them into small pieces, so the insides are cooked by the time the outside is browned.
* Marinade: Pineapple juice, minced garlic, ketchup, soy sauce, sugar, salt and pepper to taste. The exact proportions don’t matter very much, as long as you have enough total stuff to cover the chicken it will taste pretty good.
**Instructions**
1. The night before, cut chicken thighs into small pieces and mix well with marinade ingredients.
2. Keep in the fridge until ready to grill.
3. Get the charcoal grill going. While waiting for the coals to burn down, skewer the chicken
4. Grill chicken skewers until the meat is cooked through and lightly charred. Assemble and serve.
Enjoy!