The taste of Hawaii!  Sweet and savory grilled chicken has tons of flavor and without marinating!  Pineapple juice-based BBQ sauce is the secret.

Marinade And Basting Sauce

 

When I made that marinade, I made double the amount, but I’d gotten to thinking that it would likely make a very good dipping sauce for pot stickers, etc.  That led to an idea to reduce the sauce until it had a thicker consistency and use it as a BBQ sauce.

Great taste without marinating

I had a test run with it a few days prior to making what you see in these photos and I have to say, I was TOTALLY amazed that just brushing on some of that sauce infused the whole flavor through the chicken.  Hard to believe, but it does!

Tastes Like It Marinated For Hoursa

 The chicken tastes like you marinated it for hours.  I’d venture a guess that if you marinated it in the sauce (don’t reduce it), then reduced some more sauce for the glaze, this would be unbelievably good!  Certainly if you wanted to try that, it wouldn’t destroy anything and it would enhance it–but the flavor may be too powerful for some.  If you wish to do this, use 1/2 the sauce to marinate and reduce the other half–just for food safety sake, I wouldn’t use what was contaminated by the raw chicken.  Yes, you do boil and simmer so any salmonella would likely be killed, but the sauce would be impure due to liquid seeping out of the chicken.  It’s best to use fresh for the reduced sauce.

The Recipe

Delicious Chicken Easily

One of the projects for the month was to do a recipe on the All Recipes site from the grilling section.

Mind you, I never thought I’d say this in JUNE, but I thought that just may not happen the way the weather’s been here in upstate New York.  I mean, who thinks of grilling when your heat is coming up?  Mine was just a day or so ago.

Anyway, today was a bit more seasonal and we seemed to bypass the almost-daily MONSOONS we’ve been getting pretty much each day for the past week, so I struck while the gas grill was hot LOL.

The recipe calls for 3 habanero peppers for the brine.  I didn’t have those so I used some home-grown Thai chiles that I had on ice in the freezer.  Curiously, those who’d reviewed this recipe said despite the type and amount of the peppers in the brine, the chicken was NOT powerfully hot.

I adjusted this recipe some (since I don’t like cumin and it called for more than I can handle) but you can find the original recipe at All Recipes.  What follows is my adjusted recipe.

 

Che John’s Cherry Bomb Chicken