Tropical Island Chicken Recipe

5 18 16
Tropical Island Chicken Recipe
Tropical Island Chicken Recipe photo by Taste of Home
Publisher Photo

Tropical Island Chicken Recipe

Read Reviews
5 18 16
Publisher Photo
The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! —Sharon Hanson, Franklin, Tennessee
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 45 min.

Ingredients

  • 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

Directions

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.
Originally published as Tropical Island Chicken in Taste of Home August/September 2001, p37

Nutritional Facts

1 serving: 296 calories, 21g fat (4g saturated fat), 66mg cholesterol, 1199mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 23g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Tropical Island Chicken in Taste of Home August/September 2001, p37

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Reviews forTropical Island Chicken

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MY REVIEW
justmbeth User ID: 1196484 276743
Reviewed Oct. 25, 2017

"Simple marinade. Very teriyaki like. End result was moist and delicious chicken."

MY REVIEW
Lauraanddiva User ID: 6498235 272140
Reviewed Aug. 23, 2017

"This has gone into my favourites file."

MY REVIEW
Corwin44 User ID: 7541400 269346
Reviewed Jul. 12, 2017

"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."

MY REVIEW
Psalm127-3 User ID: 7749892 269275
Reviewed Jul. 10, 2017

"to: slocook805

I 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?"

MY REVIEW
slocook805 User ID: 7734059 269171
Reviewed Jul. 8, 2017

"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."

MY REVIEW
mjlouk User ID: 1712085 231664
Reviewed Aug. 23, 2015

"Amazing! This is going into heavy rotation! Good enough for company. We loved it."

MY REVIEW
kibbeyhouse1 User ID: 5300358 228682
Reviewed Jun. 28, 2015

"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."

MY REVIEW
ReneeC___NCalif User ID: 106192 228623
Reviewed Jun. 27, 2015

"I'm going to try this with beef too!"

MY REVIEW
mmohler User ID: 2780522 125422
Reviewed Jul. 4, 2013

"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!"

MY REVIEW
Gardener88 User ID: 7315785 31675
Reviewed Jun. 26, 2013

"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!"

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