My sister shared this recipe with me several years ago. I like that you can prepare your meat the day before you want to grill. It is very simple and inexpensive. It is also gluten-free.
Bring marinade ingredients (everything but the chicken) to a boil. Reduce to low heat. Simmer and stir occasionally until thick. Let cool. Pour over chicken and toss. Marinate 2 to 3 hours; best if marinated for 24 hours in the refrigerator. Grill. I use chicken thighs but any cut of meat will do.
I put everything in a large baggie. This makes it an easy cleanup, especially when we are camping.
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This is by far the best grilled chicken recipe I have ever tasted and I am not kidding! It is just the right mix of sweet and spicy and due to the marinating (I only did it for 3 hours) the inside was tender and juicy! My husband just took leftovers for his lunch and said I ‘m not sure I can wait that long to eat it!
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Michele A. on 9.19.2011
I think I’ll make this tonight! Thanks!
Rhett (Susan Loretta Hedlund) on 7.17.2011
Yum yum, makin’ it right now for the grill this evening and serving with a fresh salad of avacado and ranch dressing. Thank you!