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GRILLED JAPANESE CHICKEN

Category:    Chicken, Marinade
Yield: 6 servings
 
      4 lg Chicken breasts                     2 ts Vinegar
    1/2 c  Packed brown sugar                  1 ts Ground ginger
    1/2 c  Water                               1    Clove garlic,minced
    1/2 c  Soy sauce                           1 cn Pineapple or 1 fresh
    1/2 c  Cooking sherry                           -pineapple (preferred)
      2 tb Cooling oil                    
 
  Bone chicken breasts and cut in 12 pieces.  Place on bottom of a flat dish.
  Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and
  ginger in a bowl for marinade.  Pour marinade over chicken. Let sit at
  least one hour.  Drain and reserve marinade. Prepare fresh pineapple into
  spears or drain canned pineapple chunks and string in sticks. Grill chicken
  on medium coals for 25 to 30 minutes, turning and basting often with
  reserved marinade.
  
  You may bake chicken in oven on 400 degrees.  Baste often until browned
  lightly, about 30 minutes or until tender.  Grill pineapple about last 10
  minutes, basting with marinade.  Serve pineapple with chicken over rice or
  potatoes.
 

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