Just in time for the weekend I have a yummy, quick and easy grilled chicken dish for you. This foolproof recipe uses flavorful boneless, skinless chicken thighs which have been marinated in a delicious sauce of pineapple juice, soy sauce, and brown sugar and then grilled. And, as if it wasn’t already tasty enough, the chicken is then topped with a bright, bold and scrumptious tomato relish made with grilled cherry tomatoes, scallions, and lemons which complement the complex flavors of the marinated chicken. Add some quinoa, cauliflower rice or a pasta salad and you will have a healthy meal which is perfect for a family cookout or a barbecue with friends.
The ingredients are simple: boneless, skinless chicken thighs, cherry tomatoes, scallions, lemons, pineapple juice, brown sugar, ketchup, low-sodium soy sauce, ground ginger, garlic, unsalted butter, honey, kosher salt and ground black pepper. You will also need 6 metal skewers for this recipe. (If you don’t have skewers, you could grill the chicken and vegetables in a grill basket.)
To make this delicious dish gather your ingredients and add the pineapple juice, brown sugar, ketchup, soy sauce, ground ginger, and garlic to a small bowl and mix well. Reserve 2 tablespoons of the marinade mixture to add to the tomato relish.
Pour the remaining marinade mixture into a gallon size plastic bag and add the chicken. Seal the bag and place in the refrigerator for at least 30 minutes or up to 24 hours. (The longer the better!)
Loosely thread the chunks of marinated chicken on the skewers. The pieces should be touching, but not packed together or compressed.
Thread the cherry tomatoes on the skewers.
Set up your grill for direct heat cooking. Clean and oil the grate and place on the grill.
When the grill and grates are hot, place the chicken skewers, cherry tomato skewers, scallions and lemon halves cut side down on the grate and cover.
Grill the chicken for about 15 minutes or until done, turning every few minutes or so.
Grill the vegetables for about 10 minutes or until charred, turning scallions and tomatoes as needed to brown evenly.
Remove the chicken and vegetables from the grill, tent the chicken with foil and let it rest for about 10 minutes.
In the meantime, mix the reserved marinade, butter, and honey in a small saucepan over medium heat until the butter is melted.
Chop the scallions, squeeze the juice out of the lemons, and combine with the tomatoes and honey mixture in a small bowl. Using a potato masher, coarsely mash the tomatoes. Add salt and pepper to taste if needed.
Serve the tomato relish over the grilled chicken and garnish with fresh basil if desired. Enjoy!
| Servings | servings |
- 2 lbs boneless skinless chicken thighs cut into chunks (about 6 thighs)
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup ketchup
- 1/2 cup low-sodium soy sauce
- 1/4 tsp ground ginger
- 2 cloves garlic minced
- 1 pint cherry tomatoes
- 1 bunch scallions
- 2 lemons
- 2 Tbsp reserved chicken marinade
- 2 Tbsp unsalted butter
- 2 Tbsp honey
Ingredients
Chicken Marinade
Tomato Relish
|
- To make this delicious dish gather your ingredients.
- Add the pineapple juice, brown sugar, ketchup, soy sauce, ground ginger, and garlic to a small bowl and mix well. Reserve 2 Tablespoons of the marinade mixture to add to the tomato relish.
- Pour the remaining marinade mixture into a gallon size plastic bag and add the chicken. Seal the bag and place in the refrigerator for at least 30 minutes or up to 24 hours. (The longer the better!)
- Loosely thread the chunks of marinated chicken on the skewers. The pieces should be touching, but not packed together or compressed.
- Thread the cherry tomatoes on the skewers.
- Set up your grill for direct heat cooking. Clean and oil the grate and place on the grill.
- When the grill and grates are hot, place the chicken skewers, cherry tomato skewers, scallions and lemon halves cut side down on the grate and cover.
- Grill the chicken for about 15 minutes or until done, turning every few minutes or so.
- Grill the vegetables for about 10 minutes or until charred, turning scallions and tomatoes as needed to brown evenly.
- Remove the chicken and vegetables from the grill, tent the chicken with foil and let it rest for about 10 minutes.
- In the meantime, mix the reserved marinade, butter, and honey in a small saucepan over medium heat until the butter is melted.
- Chop the scallions, squeeze the juice out of the lemons, and combine with the tomatoes and honey mixture in a small bowl. Using a potato masher, coarsely mash the tomatoes. Add salt and pepper to taste if needed.
- Serve the tomato relish over the grilled chicken and garnish with chopped basil if desired. Enjoy!
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