Ingredients

  • 6 CHICKEN DRUMSTICKS AND 4 THIGHS
  • 4 CLOVES GARLIC -SMASHED
  • 4 SLICES GINGER ROOT-SMASHED
  • 2 tablespoons KOSHER SALT
  • 8 ounces crushed pineapple, undrained

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • MIX TOGETHER THE BRINE- WATER, SUGAR, SALT GARLIC GINGER & THYME. PLACE IN A LARGE RESEALABLE BAG AND PLACE THE CHICKEN INTO THE BRINE. REFRIGERATE FOR AT LEAST AN HOUR, BUT NOT MORE THAN 4.PUT THE SAUCE INGREDIENTS INTO A SAUCEPAN, STIR AND SIMMER UNTIL SAUCE THICKENS.STRAIN OFF THE SAUCE AND PLACE IN A BOWL.REMOVE THE CHICKEN FROM THE BRINE AND GRILL UNTIL MEDIUM BROWN AND COOKED THROUGH TO THE BONE. PLACE THE PINEAPPLE ON THE GRILL. LIGHTLY BASTE THE CHICKEN & PINEAPPLE WITH THE SAUCE. TURN AND BASTE 2-3 TIMES EVERY 2-3 MINUTES. REMOVE FROM GRILL & SERVE.
  • INGREDIENTS:
  • EQUIPMENT: