Tuesday, February 3, 2009

"Hawaiian BBQ Chicken"
This is one of my favorite recipes. We eat this at least twice a month and since there is only two of us, I get to enjoy the leftovers for lunch for several days. It is really good served with rice. I don't have a picture right now, but the next time we have it I will take one then.

6 chicken thighs
1 Cup pineapple juice
2 cans pineapple chunks, (these are the small cans, or just use one large can) use the juice from these for the above 1 cup of pineapple juice
1/2 Cup brown sugar
2 Tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ginger, or dried if you don't have fresh

Marinate the chicken thighs with the rest of the ingredients for at least 30 minutes in the refrigerator, I marinate for a least two hours in a zip-lock bag.

Place thighs, marinade including the pineapple chunks, in a baking pan and cook for 45 minutes at 350 degrees. Turn heat to broil and broil for an additional 5 minutes until the skin is crispy.

Remove the chicken from the pan and set aside. Put the pan on the stove and make a Rue, (flour and water mix) add this to the sauce and stir until thickened.

Top the chicken with some of the gravy and use the rest of the gravy for rice.

Don't do what I did. This is pretty embarrassing; I used to have this huge blue glass pan that I would cook this recipe in. Not thinking, I put the "glass pan" on the stove (not a good idea) to mix the Rue in when the pan exploded. I had blue glass all over the kitchen!