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Island Hopper Grilled Chicken

Submitted by: | Source: Better Homes and Gardens

Island Hopper Grilled Chicken
2010-05-03 Other
4 1

The perfect summer supper -- especially if you're eating outdoors.

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes


1½ cups Mango or Papaya Nectar
1 cup Pineapple Juice
½ cup Snipped Fresh Basil
2 cloves Garlic, minced
4 tsp Grated Fresh Ginger
1 Tbsp Asian Chile Sauce
½ tsp Salt
½ tsp Ground Black Pepper
3– 3½ lb Chicken Thighs, bone-in), skinned
1½ tsp Cornstarch
Hot Cooked Rice


For marinade, in a medium bowl combine nectar, pineapple juice, basil, garlic, ginger, chile sauce, salt, and pepper. Reserve 1 1/4 cups of the mixture for sauce.

Place chicken thighs in a large resealable plastic bag set in a large bowl; pour remaining marinade over chicken. Seal bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally. Drain chicken, discarding marinade.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on grill rack over drip pan. Cover and grill for 45 to 50 minutes or until chicken is no longer pink (180 F). (For gas grill, preheat grill; adjust for indirect cooking. Reduce heat to medium. Place chicken on grill rack not over heat. Cover and grill as above.)

Meanwhile, for sauce, place reserved marinade in a small saucepan. Stir in cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Serve chicken with sauce and rice.