Categories: Chicken, Grilling, July2012, Main Dish, Summer

Ingredients

• 1 cup pineapple juice
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 1 1/2 tsp fresh oregano (or 3/4 tsp dry)
• 1 tsp lime zest
• 1 tsp salt (for salted kosher chicken, use 1/2 tsp)
• Pinch of cayenne pepper
• 2 lbs boneless skinless chicken breasts, or 1 whole chicken cut into pieces

Directions

1. In a mixing bowl, whisk together all the marinade ingredients. Reserve 1/4 cup of the marinade for brushing onto your chicken while it cooks. Place chicken breasts or pieces into a ceramic or glass dish. Pour the marinade over the chicken pieces, submerging as much of the meat as possible. Cover the dish with plastic wrap. Let the meat marinate in the refrigerator for at least 2 hours, up to overnight. Preheat your grill. Grill the chicken over moderate heat, flipping once halfway through cooking, brushing the meat periodically with the reserved marinade. Grill until the internal temperature reaches 170 degrees F. Grilling times will vary based on the cut of meat and the type of grill you’re using. Serve hot.

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