In an effort not to disappoint, here is retread Dos!
Grilling season is here in Texas and what better way to kick it off than a bar-b-que with friends. In Texas, the carnage of choice is beef, steak in particular. However, currently being under-employed, I am not willing to spend my whole government check on booze and beef; unless of course, I am the primary consumer. Spam Burgers and Strawberry Hill sound more appropriate for my friends.
Given Siete’s delicate pallete and her dislike of strawberry wine, Spam and Boones Farm ain’t gonna fly. But there is one Twisted favorite that is fairly inexpensive and quite tasty………..Hawaiian Chicken. Served atop a sweet, Hawaiian dinner roll, with a little mango salsa and a cold beer, this Twisted treat will definitely keep our bar-b-que crowd sassisified.
4 boneless, skinless chicken breasts
1 12 oz bottle Hawaiian Marinade (Lawry’s or Kroger Brand)
1 package King’s Hawaiian Rolls, split and toasted
Mango Salsa, recipe follows
Put chicken breast between two pieces of wax paper and pound chicken until it is 1/4″ to 1/2″ inch thick. Once pounded, cut chicken into 3 or 4 pieces (just slightly larger than the rolls). Place chicken in 1 gallon Ziploc bag, pour in marinade and refrigerate for at least 2 hours (the longer, the better).
Preheat grill to 400 degrees F. Place marinated chicken on a platter and set aside. Take the remaining marinade from the Ziploc bag, put into a small sauce pan and bring to a boil. Boil for 1 minute and remove from heat. Next, place chicken on hot grill and cook 4 to 6 minutes per side or until done. Baste chicken periodically with reserve marinade while grilling.
1 mango, diced
2 T apple cider vinegar
1 jalapeno, seeded and diced
1 T sugar
1/4 c purple onion, diced
1/4 c cilantro, chopped
For the salsa, combine all ingredients in a Ziploc container and refrigerate for 1 to 2 hours.
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