2 cups
1/2 cup Lime Juice, fresh
1/2 cup Pineapple Juice
1/2 cup Brown Sugar, golden
1/4 cup Chili Sauce, tomato based
1/4 cup Teriyaki Marinade, “Kikoman’s ®
2 TB. Garlic, fresh, minced
1 tsp. Ginger, ground
1 TB. Grape Seed Oil
1 tsp. Red Hawaiian Sea Salt
1 tsp. Black Pepper, coarse grind
Special Tip:
Red Hawaiian sea salt can be found in a specialty food store.
Preparation:
Combine all the ingredients in a bowl and blend well.
Marinate chicken thighs in about half the marinade and refrigerate for 4-8 hours. Reduce the remaining marinade in a saucepan over medium high heat until reduced and thickened, about 5 minutes.
Use the reduced marinade for basting chicken legs or thighs when grilling.
Use an indirect grilling method when doing the chicken legs or thighs, because the amount of sugar in this marinade can cause the chicken to burn quickly.
Baste grilling chicken every 15 minutes until the chicken is done. Keep some of the heated marinade warm for serving the finished chicken. Make sure any baste used for serving is “clean” (not used for basting or marinating).
Preparation Time: 15 minutes