Today is St. Patrick’s Day. I’m eating leftover Japanese for lunch, making Greek food for dinner, and posting a Hawaiian chicken marinade on the blog. Keeping it global!
Marinated chicken is definitely one of those “been there, done that, sick of it” meals for a lot of people. I admit I used to make it a fair amount, got sick of it, and then it sort of fell off my radar. (It “helps” that organic chicken breasts cost as much as our mortgage.) But with this weeknight circus we currently have going on, trying to get meals on the table in not nearly enough time, I’ve been bringing it back. I came across this marinade recently and it sounded perfect – so few ingredients, really quick prep, and what sounded like flavorful chicken. I could tell with the ingredients it would be a big hit with all of us, but especially with Zachary. I was right!
It took so little time to get together, which is much appreciated when you’re also trying to get together bottles, kids’ breakfasts, and all your own stuff after the kids go to bed but before collapsing on the couch, maybe making it through a DVRd episode of Brooklyn Nine-Nine, going to bed, and starting it all over again.
We had this with pineapple fried rice (recipe forthcoming) and it worked especially well because the pineapple went into the rice and the juice went into the marinade. I really loved the meal all around, and I can’t wait to make it again.
From Cooking Light
1/4 cup pineapple juice
2 Tbsp. ketchup
2 Tbsp. low-sodium soy sauce
2 tsp. peeled, grated or minced ginger
2 cloves garlic, minced
4 boneless/skinless chicken breast halves (about 1.25 – 1.5 lbs. total)
Cooking spray or a little canola oil
Whisk together the pineapple juice, ketchup, soy sauce, ginger, and garlic. Reserve 1/4 cup of the marinade and pour the rest into a large container or resealable bag. Add the chicken, turning to coat, and marinate for several hours.
Preheat the grill or heat a cast iron or grill pan over medium-high heat. Brush the grill grates with oil or lightly grease the pan (I use cooking spray for grill pans, oil for cast iron). Remove the chicken from the marinade, sprinkle with a little bit of salt and pepper, and add to the hot pan. Brush with 2 Tbsp. of the reserved marinade and cook for about 5 minutes; flip and baste with remaining marinade. Cook for about 5 more minutes, or until cooked through.
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