Everyone in my family loves this recipe and its sweet marinade made with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California
Whiskey Pineapple Chicken
Whiskey Pineapple Chicken
Prep Time
20 min
Cook Time
15 min
Yield
10 servings
Ingredients
- 2 cups bourbon
- 2 cups unsweetened pineapple juice
- 1 cup hoisin sauce
- 2 tablespoons minced fresh gingerroot
- 2 tablespoons coarsely ground pepper, divided
- 4 teaspoons Worcestershire sauce
- 8 garlic cloves, minced
- 1 tablespoon kosher salt, divided
- 5 pounds boneless skinless chicken thighs
- 1 cup sliced sweet red pepper
- 1 cup sliced yellow onions
- 2 tablespoons olive oil
Directions
- Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half the marinade; turn to coat. Cover and refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
- Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side.
- Meanwhile, toss pepper and onion slices in oil and remaining 2 teaspoons salt and 1 tablespoon pepper. Grill vegetables, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce.
Nutrition Facts
1 serving: 439 calories, 20g fat (5g saturated fat), 152mg cholesterol, 735mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 43g protein.
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