Grilled Ginger Chicken that is finger licking good...

This chicken recipe goes back further than our meeting each other over 28 years ago! It is timeless in its appeal and flavor. The most sought after employee meal in the Lehr’s Greenhouse restaurant in San Diego and in San Francisco, we both enjoyed this many times over as did our guests who frequented the restaurant. Rainee has fond memories of having it on her employee meal even. This is comfort food around our house.

You may substitute low sodium soy sauce instead of regular, if you prefer.

Ginger Soy Marinade:

3 Tablespoons ginger minced

1 Tablespoon Sesame Oil

One whole chicken, either cut in half or in pieces

Put all of the ingredients in a large zip lock baggie or non-aluminum container, add the chicken and mix around thoroughly. Put in refrigerator for at least two hours but not longer than four.

Meanwhile, go ahead and make the ginger sauce at least ½ hour prior to grilling the chicken.

Ginger Sauce:

2 Tablespoon Ginger, minced

½ Cup Hoisin Sauce

½ Cup Soy Sauce

3 Tablespoons Corn Starch

¼ Cup Cold Water

In a sauce pan heat up the pineapple juice, ginger, hoisin sauce, and soy sauce. Slowly add the corn starch into the simmering sauce to the desired thickness.

Place both the pineapple slices and marinated Chicken on the grill until done, moving around to sear grill marks on each side.

Move the chicken to upper level shelf or to cooler area of heat to let the in direct heat cook the chicken though. After grilling the Pineapple move it off the grill to a side plate.

When you assemble the plates, add the grilled Pineapple as a garnish and drizzle the ginger sauce over the chicken.

A wonderful coleslaw side dish to this grilled chicken recipe is our grilled pineapple Asian peanut slaw.

Time to chow down! ; )

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