This yummy recipe for grilled chicken actually tastes a lot like lobster.
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239 per serving
- 1/2 cup soy sauce
- 1/4 cup canola oil
- 1 tablespoons brown sugar
- 1 teaspoons garlic salt
- 1 teaspoons dry mustard
- 2 teaspoons ginger
- 1/2 cup pineapple juice, plus pineapple chunks for garnish
- 6 6 oz. boneless, skinless chicken breasts
In a medium sauce pan, simmer the soy sauce, canola, brown sugar, garlic salt, dry mustard, ginger and pineapple juice. Cool until room temperature and pour marinade over chicken. Refrigerate for 2 hours turning once to make sure chicken is well-coated.
Bring chicken to room temperature about 1 hour before ready to grill. Heat an outdoor grill over medium heat. Reserve the marinade. Grill chicken over medium heat about 10 minutes a side or until cooked through, about 150 degrees on an instant read thermometer. Meanwhile take the reserved marinade, transfer to a saucepan and bring it to a boil. Transfer cooked chicken to a platter and pour the hot marinade over the chicken. Garnish with pineapple chunks and serve. Recipe created by Parties That Cook www.PartiesThatCook.com