Get your taste buds ready. This sweet and sour sticky lime chicken is amazing. Char grilled to perfection with a side of barbecued caramelized pineapple.
|1 tbsp||(15 mL) Cumin|
|2 tsp||(10 mL) Chili powder|
|1 ½ tsp||(7 mL) Salt|
|3 lbs||(1.5 kg) Maple Leaf Prime Naturally® Chicken, (thighs, drumsticks and wings)|
|2 cups||(500 mL) Pineapple juice|
|½ cup||(125 mL) Honey|
|2 tbsp||(30 mL) Cornstarch|
|2 tbsp||(30 mL) Water|
|2 tbsp||(30 mL) Lime zest|
|6 tbsp||(90 mL) Fresh lime juice|
|1 tsp||(5 mL) Crushed red chili flakes|
|6||Pineapple rings, fresh or canned|
|2||Limes, cut into wedges|
COMBINE cumin, chili powder, and salt in a bowl. Rub dry seasoning over chicken pieces. Set aside.
BRING pineapple juice and honey to a boil in a small saucepan. Reduce heat and simmer for 10-12 minutes or until slightly reduced.
COMBINE cornstarch and water in a small bowl. Whisk into pineapple-honey mixture, whisking constantly. Bring to a boil and cook for 2 minutes or until thickened. Remove from heat and stir in lime zest, lime juice and crushed red chili pepper.
BRUSH pineapple rings on both sides with pineapple-lime glaze and set aside.
PREHEAT BBQ to medium. Spray grill racks with non-stick cooking spray or a light coat of vegetable oil. Grill chicken pieces for 6-7 minutes per side, basting frequently with pineapple lime glaze. Cook to an internal temperature of 185°F (85°C).
GRILL pineapple rings until golden brown on each side, about 2-3 minutes.
ARRANGE pineapple slices on a large serving platter, top with chicken pieces and garnish with lime wedges.
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