Trilogy Chicken and Capt Coons Honey/PineappleGlaze

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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.
September 2012

This recipe is a personal recipe added by Ger91768 and has not been tested or endorsed by MyRecipes.

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