Grilled Chicken Polynesian Treat
|Broiler fryer chicken thighs||12|
|Onion||1 Small, minced|
|Vinegar||3⁄4 Cup (12 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Plum jam||1⁄4 Cup (4 tbs)|
|Pineapples||3 Large, cut lengthwise into halves|
|Green peppers||2 Large, sliced|
In small saucepan, melt butter over medium heat; add onion.
Stir and cook about 3 minutes or until onion is clear and soft.
Add vinegar, soy sauce and plum jam.
Bring mixture to a boil, stirring constantly.
Remove from heat and stir in salt and bay leaf.
In large shallow dish, place chicken thighs; pour hot sauce over chicken.
Cover and marinade in refrigerator at least 1 hour.
Remove chicken from sauce; reserve sauce.
Place chicken thighs on prepared grill, skin side up, about 8 inches from heat.
Grill about 15 minutes or until brown on one side.
Turn and continue grilling 15 minutes longer.
Chicken is done when fork tender and juices run clear.
Brush generously with reserved sauce during entire grilling time.