lundi 16 mars 2015

Hawaiian Grilled Chicken


Yield: 4 Servings
1/3 c white wine vinegar
1/4 c coarse grain mustard
3 T rosemary,Dried
2 broiler-fryers,split (2 to
-2 1/2 l,b each)
1/2 md size ripe pineapple **
2 sm yellow squash,halved
-lengthwise
2 sm zucchinis,halved lengthwise
2 sm onions,halved
2 sm red bell peppers,halved and
- seeded
** Cut pineapple lengthwise into 4 pieces, remove core but leave
rind
on.
In a small bowl, combine vinegar, mustard, and rosemary. Brush
chicken on both sides with 2 tablespoons of the marinade. Let stand
30 minutes or refrigerate at least 1 hour or overnight. If
refrigerated overnight, remove 30 minutes before grilling. Place
chicken on grill about 6 inches from low-glowing coals. Grill,
turning and basting with reserved marinade, 30 to 50 minutes, or
until juices run clear when pierced with a knife. About 10 minutes
before chicken is done, place pineapple and vegetables on grill;
brush with marinade. Cook 3 to 4 minutes; turn. Brush with
marinade;
heat 5 minutes longer or until hot.

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