hawaiian grilled chicken

How To Make hawaiian grilled chicken

• 1

  Wash chicken and place both halves in a large ziploc bag.
• 2

  Squeeze lemon juice; add zest for extra flavor.
• 3

  Combine remaining ingredients with the lemon juice and place in bag.
• 4

  Refrigerate for several hours (up to 6 hours), turning occasionally.
• 5

  Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat.
• 6

  If grilling, set chicken on opposite side of the coals to avoid flare-ups.
• 7

  At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
• 8

  Note: For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
• 9

  Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups.
• 10

  At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again.
• 11

  Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
• 12

  Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
• 13

  Serve garnished with sprigs of rosemary and a lemon wedge.
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