The last two years Matt’s really been rocking his grilling technique. Every time he grills either of these recipes it turns out perfectly.
I think it’s a combination of letting the chicken soak in a marinade all day and Matt. Either way, these are our two favorite recipes. If we go camping it’s easy to slice up the chicken, ziplock them up with the marinade and dinner is done! (I like to slice the chicken into tenders instead of grilling those huge chicken breasts). Plus, this makes an easy dinner anytime! I do prep work earlier in the day, Matt grills outside while sipping a Coke Zero and I prepare a few sides. Good memories 🙂
Grilled Island Chicken
1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts
Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).
Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.
Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.
Recipe Source: from melskitchencafe.com
Grilled Teriyaki Chicken
*Note: if you don’t have fresh pineapple or choose not to use it, you can use a large can of pineapple chunks, draining and reserving the liquid for the marinade, and serving the pineapple chunks alongside the grilled chicken.
6 boneless, skinless chicken breasts
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling
Hot rice, for serving
In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.