On-tap for dinner: Laquered Island Chicken

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PatioDaddio

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Tonight I'm trying a category-3 brainstorm. I'm gonna grill
some chicken parts that are soaking in a soy-enhanced brine,
then glaze them heavily in a homemade teriyaki sauce. The
sauce is made with a base of reduced pineapple juice.

We'll see...

John
 
I can't imagine it will be anything but good. I normally soak chicken for at least 12 hours in a teriyaki marinade, then cook and glaze with a honey based teriyaki glaze. The pineapple will be great.
 
I had to add some sweet soy sauce to the sauce, but adjustments
are welcome and expected in the storm zone. :wink:

John
 
Here's a quick crap cell phone teaser pic. As you can see, some pieces got
a little too "crispy", but I'll weed those out for the plated shot.

LaqueredChicken_1.jpg


John
 
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