BIG ISLAND BARBECUED CHICKEN
Yum Yum.... enjoy the sweet pineapple/espresso
flavored marinade on barbecued chicken. Served with a cool, tart sour cream on
the side.
Ingredients:
Chicken Marinade
1/3 cup espresso style Kona coffee at room temperature.
1 cup Hawaiian pineapple jelly (or apricot) heated and strained.
1/3 cup dry sherry
2 teaspoons fresh island lime juice
2 teaspoons mac-nut oil (or corn oil)
1 teaspoon sea salt
2 large island chicken breasts (4 half breasts)
Sour Cream Sauce
1 cup sour cream
1 tablespoon pineapple jelly, heated
4 tablespoon chopped fresh cilantro leaves
2 teaspoons grated orange zest
Orange wedges and for garnish.
In a mixing bowl, blend the Kona coffee, jelly, sherry, lime juice, mac-nut
oil, and salt.
Lay the chicken breasts down in a 9-inch square baking dish. Pour the marinade
over the breasts and turn them several times to coat. Cover the dish with
plastic wrap and refrigerate 3 hours, turning the breast several times. Remove
the breast from the dish and reserve the marinade.
Place the chicken on a barbecue grill about 6 inches above a solid bed of
low-glowing coals. Cook, turning lightly and brushing with marinade, for about
1/2 hour until the breasts are browned on all sides and longer pink when
slashed in the thickest part.
To make the sour Cream Sauce, combine the sour cream, pineapple jelly, cilantro
leaves, and orange zest and stir until well blended. divide the mixture into 4
small bowls and garnish each bowl with an orange wedge.
Place each chicken breast on a plate and serve with a small bowl of sour cream
sauce. Delicious!
