I found a recipe for grilled chicken in my Ladies Home Journal magazine and plan on making it for a family and friends party Memorial Day weekend. It is called Tropical Chicken With Grilled Pineapple. The recipe is as follows:
In a zip-top bag or a nonreactive bowl, combine 1/2 cup soy sauce, 3 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp lemon juice, 2 tbsp brown sugar, 2 tsp red pepper flakes and 2 tbsp canola oil.
Marinate 8 pieces bone-in-chicken (breasts, legs and thighs) in the mixture in the fridge for 3 to 8 hr. Heat grill to medium and discard marinade; grill chicken skin side down over direct heat for 5 to6 min. Turn and cook 6 to 8 min more.
Slice 1 peeled pineapple into 1/2- inch rings and sprinkle each with 1/2 tsp sugar. Grill, turning once, until marked and just soft, about 3 min; serve alongside chicken. Serves 6 to 8.
This article stated that unlike boneless breast, bone-in-chicken won’t dry out quickly. Grill parts over medium, not high, heat for juiciest results.
I would love to try out some other recipes this summer. How about you? Do you have any summer recipes that you would like to share? We would love for you to post them here in the comment section so we could all give them a try this summer.