Courtesy Jason Krog
Yields 6 servings
Prep time: Approx 75 minutes
Ingredients:
3 cloves garlic
1/3 Cup Ketchup
¼ cup brown sugar
¼ cup Beasleys Smokehouse Rub Hatch Batch
½ cup soy sauce
1 inch ginger root, fresh
1 Cup Pineapple juice
¼ cup rice vinegar
¼ teaspoon ground mustard
6 chicken breasts, boneless skinless, (or thighs or pork chops)
Directions:
1. Add the following ingredients to a saucepan over medium heat, except chicken: garlic, ketchup, brown sugar, hatch batch, soy sauce, ginger root, pineapple juice, rice vinegar, ground mustard.
2. Cook all ingredients for about 3 minutes and set aside to cool. (to speed the cooling, you might transfer the marinade to a cup and set in a pot full of ice)
3. Add ¾ of the marinade/sauce to a Ziploc bag (I use a gallon size) and then add the chicken or pork. Allow the meat to sit refrigerated for at least 30 minutes.
4. Heat your grill to medium high heat and add the meat. Reduce heat to medium and cook about 6 minutes per side. Cook chicken to a minimum of 165°, pork to a minimum of 145°.
5. Serve with leftover sauce drizzled over the meat and a side of grilled pineapple.
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