Sarasota's Hawaiian Chicken Recipe

"An easy marinade of coconut rum; pineapple, orange and lime juice, ginger, garlic, and cilantro. Marinate at least 2 hours up to all day - which I prefer, and grill. I really suggest the grill to get that good crust that develops from the sugars of the citrus, but it could also be baked if you prefer. It has a wonderful delicious light flavor. Serve with some coconut rice and grilled zucchini or summer squash. One note: using fresh ginger really makes a huge difference in this dish. You could always use powdered, but you will not get the same flavor."

Step by Step Method

Step 1

Marinade ... Add all the ingredients to a glass dish, or I prefer a large ziplock bag. DO NOT use a metal bowl or pan because of all the acid from the fruit. Add the chicken and mix well. Cover with plastic wrap or seal the bag and marinate. I know, some people don't like to marinade chicken that long in citrus, but I have never had a problem. At least 2, but no longer than all day.

Step 2

Grill ... Remove from the marinade and let the chicken come to room temperature; then season well with salt and pepper. Grill inside or out on medium heat, about 10 minutes per side until you get a nice crust - you don't want to flip it until you develop that nice crust. Depending on the size will determine the cooking time; anywhere from 20-30 minutes. And if using smaller cuts of chicken, the time will be less. The last 5 minutes, brush on the warm honey to give a nice glaze to the chicken.

Step 3

Pineapple ... OPTIONAL. If you used a can of pineapple rings to get the juice, they are also wonderful on the grill as a side dish. They are plenty sweet, so no need to add anything to them. A simple grill will make them a perfect side dish.

Step 4

Serve ... As mentioned, I love to serve this with a coconut rice and grilled squash for a nice "light" dinner. Try adding some toasted macadamian nuts, scallions, cilantro and dried pineapple to Jasmine rice for a wonderful side dish. ENJOY!