Time 25m Number Of Ingredients 27 Steps:
Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight. Shake Dressing ingredients together in a jar, set aside for at least 15 minutes. Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly. Sear 1/2 cup pineapple pieces and corn in the skillet until golden. Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you’re in Hawaii!
Time 20m Yield 4 servings. Number Of Ingredients 15 Steps:
Place the chicken in a microwave-safe dish. Combine the salad dressing, lemon-pepper and garlic powder; pour over chicken. Cover and microwave at 50% power for 1-2 minutes or until heated through., Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, honey, mustard, garlic tarragon and rosemary; shake well. On four plates, arrange the romaine, tomatoes, cucumber and onions. Top with chicken and drizzle with dressing.
Time 4h45m Yield 10 Number Of Ingredients 8 Steps:
Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Preheat an outdoor grill for medium heat and lightly oil the grate. Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch. When chicken is cooked, place each piece into the butter and onion “bath”, turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion “bath”, pushing already-coated pieces to the side until all pieces have been coated.
Time 4h30m Yield 8 Number Of Ingredients 9 Steps:
Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight. Preheat grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard the marinade. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 30m Yield 12 servings. Number Of Ingredients 7 Steps:
In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Boil chicken breasts until cooked thoroughly. Run cold water over chicken until cool then shred or cut. Mix remaining ingredients in with chicken and enjoy!
Time 40m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Let cool. Pound chicken breasts to even thickness of about 1/2 inch. Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag. Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally. Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done. When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once. Top chicken with pineapple and serve over rice. Serves 6.
Time 4h7m Number Of Ingredients 9 Steps:
Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Place chicken breasts in marinade. Let chicken for at least 4 hours or overnight. Grill chicken on a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan. Serve over rice, garnish with green onions and top with a little extra soy sauce.
