Trilogy Chicken and Capt Coons Honey/PineappleGlaze

Ingredients

• 1 tablespoon(s) chopped fresh garlic chicken marinade
• 11/2 tablespoon(s) chopped fresh ginger root chicken marinade
• 1/3 can(s) brown sugar chicken marinade
• 1 cup(s) soy sauce chicken marinade
• 1/4 cup(s) pineapple juice chicken marinade
• 3/4 cup(s) honey glaze
• 1/2 cup(s) dijon mustard glaze
• 1 cup(s) pineapple juice glaze
• 2 tablespoon(s) cornstarch glaze

Preparation

1. Chicken:
2. Marinate in sauce at least 6 hours or preferable over night. This marinade is sufficient for 2 pounds of meat. Bake chicken until mostly cooked at 325 degrees then place on grill to finish off.


3. Glaze:
4. In a 2 quart sauce pan on grill rack or medium high heat on stove, bring honey, mustard, pineapple juice to a boil. In a cup blend cornstarch with 1/4 cup water until smooth. Add to honey mixture stirring constantly until thickened. Brush over grilling chicken.