Difference between revisions of "Tropical Island Chicken"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 17: | Line 17: | ||
* 2 broiler/fryer [[chickens]], 3 to 4 lbs each, quartered | * 2 broiler/fryer [[chickens]], 3 to 4 lbs each, quartered | ||
| − | == | + | == Procedures == |
# In a large resealable plastic bag, combine the first 10 ingredients. | # In a large resealable plastic bag, combine the first 10 ingredients. | ||
# Remove ⅓ cup for basting; cover and refrigerate. | # Remove ⅓ cup for basting; cover and refrigerate. | ||
| Line 25: | Line 25: | ||
# Drain and discard marinade. | # Drain and discard marinade. | ||
# Grill chicken, covered, over medium hot heat for 45 to 60 minutes or until juices run clear and a meat thermometer reads 180°F. | # Grill chicken, covered, over medium hot heat for 45 to 60 minutes or until juices run clear and a meat thermometer reads 180°F. | ||
| − | # Turn and baste often with reserved marinade. | + | # Turn and baste often with reserved marinade. |
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 16:25, 11 July 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Taste of Home
- Serves 8
Ingredients
- ½ cup soy sauce
- ⅓ cup vegetable oil
- ¼ cup water
- 2 tbsp dried minced onion
- 2 tbsp sesame seeds
- 1 tbsp sugar
- 4 garlic cloves, minced
- 1 tsp ground ginger
- ¾ tsp salt
- ⅛ tsp cayenne pepper
- 2 broiler/fryer chickens, 3 to 4 lbs each, quartered
Procedures
- In a large resealable plastic bag, combine the first 10 ingredients.
- Remove ⅓ cup for basting; cover and refrigerate.
- Add chicken to bag.
- Seal and turn to coat.
- Refrigerate for 8 hours or overnight.
- Drain and discard marinade.
- Grill chicken, covered, over medium hot heat for 45 to 60 minutes or until juices run clear and a meat thermometer reads 180°F.
- Turn and baste often with reserved marinade.
