Whiskey Pineapple Chicken
1 SERVING 439 cal., 20g fat (5g sat. fat), 152mg chol., 735mg sod., 13g carb. (8g sugars, 1g fiber), 43g pro. PREP 20 min. + marinating GRILL 15 min. SERVES 5
Ingredients 1 cup bourbon 1 cup unsweetened pineapple juice 1⁄2 cup hoisin sauce 1 Tbsp. minced fresh ginger root 3 tsp. coarsely ground pepper, divided 2 tsp. Worcestershire sauce 4 garlic cloves, minced 11⁄2 tsp. kosher salt, divided 21⁄2 lbs. boneless skinless chicken thighs 1⁄2 cup sliced sweet red pepper 1⁄2 cup sliced yellow onion 1 Tbsp. olive oil
- Whisk together the bourbon, pineapple juice, hoisin sauce, ginger, 11⁄2 tsp. pepper, Worcestershire sauce, garlic and 1⁄2 tsp. salt until blended. Place chicken in a shallow dish. Add half the marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade.
- Slide the Grill Plate into Shelf Position 6. Turn the Function Dial to Grill, set the temperature to 375° and set the timer to 25 minutes. Let the grill preheat for 10 minutes. Drain chicken, discarding marinade. Toss red pepper and onion slices in oil and remaining salt and pepper; set aside.
- When grill has preheated, place the chicken on the Grill Plate. Cook until a thermometer reads 170°, 5-6 minutes on each side. Remove and let rest. Grill pepper and onion, turning frequently, until soft, 5-7 minutes. Meanwhile, in a small saucepan over medium heat on a stovetop, cook the reserved marinade until slightly thickened, stirring occasionally, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce.