Grilled Polynesian Chicken
A marinade that makes ‘Teriyaki’ chicken pale in comparison. It’s the perfect balance between being robust and tangy, all with a hint of caramelized goodness to round it all out.
|4-6servings (at 2 pieces each)||10mins|
|Cook Time||Passive Time|
|10-14mins||3-5hours (marinating minimum)|
I choose to make this recipe with chicken thighs over breasts, because thighs have so much more flavor and tenderness, with not much more fat. And obviously, you don’t have to use this sauce only for marinating chicken! It is also great when used to dip different meats, globs of sticky-rice, and even grilled veggies into. You can use it for meatless recipes, too! Try drizzling it over your favorite Buddha bowl.
When I speak of ‘quality soy sauce’, I’m really just hating on that Kikkoman stuff (sorry, I just can’t). One brand I love the taste of is made by Shoyu. I get their Low Sodium Soy Sauce.
I’d love to start incorporating some of those ‘better for you’ soy sauces, like Bragg’s Liquid Amino’s , but haven’t experimented with those yet.
Photo Share Update!
GORGEOUS pictures below from Adventures of a Pilot Wife, who made this recipe with her hubby and shared the end results with me! So glad they loved it as much as I do. #ThatPresentationThough!
On that note, if you ever try out any of my recipes, please share with me. I’d love to see!