Grilled Hawaiian Chicken
Miz Helen's Kitchen
Ingredients
For The Chicken
6 chicken breast, boneless and skinless
2 cups soy sauce (I use light and low sodium)
2 quarts water
For The Glaze
5 cups pineapple juice
1-1/2 cups dark brown sugar
3/4 cup ketchup
1/2 cup rice vinegar
3 tablespoons ginger, grated
4 cloves garlic, minced
1/2 cup soy sauce
2 teaspoons sriracha or to taste
Directions
In a very large container, mix the soy sauce and water
Place the chicken breast into the soy and water mix, cover the container and refrigerate over night.
For the Glaze
In a medium heavy sauce pan, stir together the pineapple juice, sugar, ketchup vinegar, ginger, sriracha and soy sauce.
Bring the glaze mix to a boil, stirring and then reduce the heat to medium low.
Cook the glaze until it is reduced and becomes thick and syrupy.
Store the glaze in a glass container in the refrigerator.
For The Grill
Take the chicken breast out of the marinate and let the excess drip off the chicken. Discard the marinate after the chicken has been removed.
Place the chicken on a hot grill and turn often. Grill the chicken until it is reading 165 degrees internal temperature.
Remove the chicken to a platter and brush the glaze over the chicken, making sure the chicken is covered on all sides.
Let the chicken set with the first coat of glaze for 10 minutes.
At the end of 10 minutes, place another coat of glaze over the chicken.
Serve warm or cold with the glaze on the side.
Recipe Tips
The glaze can be kept in the refrigerator for a few days but not more than 4 days. It is delicious with other grilled meats, such as pork, steaks and fish.