Grilling season is officially here. (And by “officially here” I mean that we successfully removed the baby robins from our BBQ and that their mom found them in their new location.)
A few years back, when the pantry was bare, I concocted a marinade that has become a favorite of friends and family. I don’t usually measure when I make it, but I promise you can’t screw it up.
Ingredients (with disclaimers)
pineapple juice (I used a 6oz can but have drained a can of pineapple slices in a moment of desperation in the past)
soy sauce (I don’t measure, but probably close to the same amount as the pineapple juice)
olive oil (I also don’t measure this…it’s more of a vessel to get the marinade where it needs to be. If I had to guess, I’d say 1/4 c)
brown sugar (about 1/2 c)
minced garlic (I’m lazy and buy the pre-minced stuff. I use about 1-2 cloves equivalent)
Dump ingredients in a big old Ziploc bag with chicken pieces and smoosh it all around. That’s right. I don’t even mix it ahead of time. I like to cut each boneless skinless chicken breast half into 3 smaller pieces for a couple of reasons. The first reason = they get more surface area soaked in the marinade. And the second reason = they’re easier to cook through without burning.
Seal the bag and stick in the refrigerator for several hours (like 4 or 5, if you’ve got that long). I like to put it in a dish in case there’s leakage.
Discard the excess marinade and happy grilling!