Give your usual grilled chicken an extra kick with this tangy barbecue sauce. Serve with corn cobs on the side for a satisfying meal. You can also serve it the classic way: with Java Rice and atchara.
Grilled Chicken with Pineapple Barbecue Sauce
Give your usual grilled chicken an extra kick with this tangy barbecue sauce.
Ingredients
Grilled Chicken with Pineapple Barbecue Sauce
- 1 Cup tomato ketchup
- 1 1/2 Cup pineapple (crushed), including syrup
- 1/4 Cup honey
- 1 tablespoon Soy Sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Knorr SavorRich Chicken more for basting
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes Optional
- 4 chicken thighs use leg quarters
- black pepper to season
- Oil for greasing
- corn cob to serve
Instructions
- Make the pineapple barbecue sauce: In a saucepan, combine tomato ketchup, pineapple (including syrup), honey, soy sauce, Worcestershire sauce, garlic powder, Knorr SavorRich chicken, ground oregano, and dried thyme leaves. Bring to a boil then reduce to a simmer. Cook for 5 to 8 minutes or until sauce has thickened. Let cool. Divide the barbecue sauce into two portions; set aside.
- Season all sides of the chicken with pepper. Reserve half the barbecue sauce. Using the other half of the barbecue sauce, brush all sides of the chicken. Grill chicken over medium hot coals for about 8 minutes. When nearly cooked, baste chicken again with barbecue sauce.
- Transfer grilled chicken to a platter. Serve with reserved barbecue sauce and grilled corn cobs.
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