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Tuesday, December 2, 2008
Piña Colada Chicken
Published: Wed, Aug 20
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From Mr. Food
6 boneless, skinless chicken breast halves
1/3 cup light corn syrup
1 (8-ounce) can crushed pineapple, undrained
2 teaspoons soy sauce
1/4 cup light or dark rum
1/4 cup shredded, sweetened coconut
1/4 teaspoon ground ginger
1/4 teaspoon salt
1. Preheat grill to medium-high heat.
2. Place chicken in shallow glass baking dish. Place remaining ingredients in a blender and blend thoroughly. Reserve 1/2 cup pinã colada sauce, cover, and refrigerate until ready to use for basting.
3. Pour remaining pinã colada marinade over chicken, cover, and refrigerate 3 to 4 hours, or overnight.
4. Grill chicken 3 to 4 minutes per side, basting with reserved pinã colada sauce and turning over frequently, until no pink remains and the juices run clear.
NOTE: Don't be afraid to baste this chicken lots, because it'll give it that much more tropical flavor!
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