- 1/2 cup reduced-sodium soy sauce
- 1/3 cup canola oil
- 1/4 cup water
- 2 tablespoons dried minced onion
- 2 tablespoons sesame seeds
- 1 tablespoon sugar
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 broiler/fryer chickens (3 to 4 pounds each), quartered
- In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight.
- Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes. Yield: 8 servings.
Reviews forTropical Island Chicken
"I returned from a vacation in Maui about two weeks ago and had one Maui gold pineapple left that was a little too ripe. I put the pineapple in the food processor and used this instead of water. I also decided on brown sugar and fresh minced ginger instead of powder and fresh chopped onion. I marinated my masterpiece overnight and it was fantastic! I used a combo of chicken thighs and wings (fresh not frozen). I served chicken rice a roni and broccoli for sides. My family really liked the chicken and I will be grilling this up again this summer."
"to: slocook805I am completely in agreement with you. water is innocuous in flavor, meaning there is no flavor - water may be used as a stretcher. pineapple juice is always associated with sweet&sour or Hawaiian flavor or Luau deliciousness. tomorrow night I'm making this recipe sans water subbing with pineapple juice.hey slocook question: do you use regular sugar/brown sugar/demerara sugar/cane syrup/molasses? believe it or not I even have cane syrup made from "dates" as well as Treacle as well as Lyle's Golden Syrup both from the UK and really only 1 tablespoon of whatever sugar?"
"This identical, with the exception of swapping out the water for pine apple juice, to the teriyaki recipe I grew up with having been raised in Hawaii. For decades it has been my go to recipe for a marinade for chicken, beef and pork whether for BBQ, oven or slow cooker and if I ate fish I wouldn't hesitate to use it on that. Once people try this for the first time it will be a keeper."
"Amazing! This is going into heavy rotation! Good enough for company. We loved it."
"I have chronic problems remembering to get things out of the freezer, let alone marinate overnight. Having said that, I had a couple of those huge boneless chicken breasts that hadn't made it to the freezer yet. This is WONDERFUL! I think my new plan will have to be to remember (again with the remembering) to put these in the marinade as soon as I come home from the store. A mega keeper! Oh, and we didn't grill. I put them in the oven 400 degrees about 30 minutes."
"I'm going to try this with beef too!"
"Switched poppy seeds for the sesame seeds, and a teaspoon of freeze-dried garlic instead of garlic cloves, used boneless/skinless chicken thighs, marinated overnight, and grilled over direct heat. A hit with our entire family. Yummy!"
"I've been making this since i first saw it in 2001. EVERYONE LOVES IT!!! My whole family, extended family, friends... I use it with boneless chicken, but the marinade keeps it moist and juicy every time!"
"My husband and I tried this recipe tonight with chicken breast halves and it was wonderful! We'll definitely make it again!"