POLYNESIAN CHICKEN COMBO
These sweet and sassy flavors are like a burst of sunshine in any season, but grilling takes them to a whole new level of deliciousness. While I designed this recipe with chicken in mind, it’s versatile enough to work with salmon or seitan too. Cooking chicken with the skin on helps lock in moisture, but for a leaner option, I recommend removing the skin afterward. Happy grilling!
Ingredients
- 2 pounds chicken combo wings, legs, boneless, skinless chicken breasts, etc
- 1/4 cup soy sauce low sodium
- 1/4 cup water
- 1/2 cup dry white wine or low sodium broth
- 1 teaspoon fresh ginger minced
- 2 Tablespoons dark brown sugar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 2-3 scallions chopped
Instructions
- Whisk together soy sauce through salt in a small bowl. Marinate the chicken combination in the marinade for 1–2 hours or overnight, turning frequently.
- Preheat the grill (or oven to 350˚F). Grill chicken for 5–6 minutes per side, depending on chicken pieces (check frequently for wings).
- If baking, place chicken in a 9 x 13-inch baking pan. Bake for 30–40 minutes, or until chicken is cooked through, basting during the last 15 minutes during cooking time. Makes 5-6 servings.
Notes
The cooking time is quick on the grill, but be sure to marinate for at least an hour or overnight for maximum flavor!
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