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Issue 399: Grilled Chicken Thighs with Pineapple

Estee Kafra

Super simple, super juicy, super delicious

Wednesday, June 28, 2017

 Mishpacha-Recipe

PHOTO: ESTEE KAFRA

This recipe is tasty with chicken breasts too, but my family prefers chicken legs. You can marinate the chicken for up to 24 hours before grilling.

INGREDIENTS

Yields 10 small servings

  • 10 pieces deboned chicken thighs
  • fresh pineapple, sliced, for grilling

Marinade
  • 1 Tbsp soy sauce
  • 1 Tbsp oil
  • 3 cubes frozen garlic
  • ½ tsp black pepper
  • ½ tsp paprika
  • ½ tsp cumin


PREPARATION

Combine all the ingredients for the marinade in a bowl and add chicken and pineapples. Place in a ziplock bag and squeeze out all the air.

Refrigerate until ready to use. Grill for only about 4 minutes on each side, just until the chicken is cooked through. (Check for doneness at the thickest part.) Grill the pineapple along with the chicken, just for about 3 minutes on each side.

Note When taking marinated chicken on a trip, make sure it’s kept cool at all times. I like to put it in the freezer for about 3 hours before we leave so that it is really cold and can come to room temperature slowly.


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