During the summertime we use our barbecue grill at least 3-4 times every week. It’s a great way for me to get dinner onto the table fast and without heating up my kitchen. We make all kinds of different meats, fish and veggies on our grill, with chicken being a go-to family favorite.
Today’s guest post recipe is courtesy of Kosher.com.
Grilled Chicken Thighs with Pineapples Recipe
10 pieces deboned chicken thighs
Fresh pineapple, sliced, for grilling
Marinade
1 tablespoon soy sauce
1 tablespoon oil
3 cubes frozen garlic
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
Prepare Chicken
Combine all the ingredients for the marinade in a bowl and add chicken and pineapple slices. Place in a ziplock bag and squeeze out all the air. Refrigerate until ready to use.
Grill for only about four minutes on each side, just until the chicken is cooked through. (Check for doneness at the thickest part.) Grill the pineapple along with the chicken, just for about three minutes on each side.
Note: When taking marinated chicken on a trip, make sure it’s kept cool at all times. I like to put it in the freezer for about three hours before we leave so that it is really cold and can come to room temperature slowly.
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I love the combination of sweet pineapple with the savory flavors on the chicken.
What a tasty recipe. I bet the chicken is very tender after the marinade. I like your freezer suggestion for travelling.
I liked grilled pineapple. Gives it such a good flavor.
Chicken and pineapple sounds like a recipe for deliciousness! I can’t wait to try this recipe!
This sounds so good. I want to try this. I like your suggestion about putting them in the freezer before transporting them.