Friday, November 30, 2007

Tropical Chicken

I am calling this tropical chicken for lack of a better name. I recently had some very yummy chicken at California Dreaming and wanted to try to duplicate it at home. This is what I came up with.

Tropical Chicken

2 chicken breasts
1/2 cup pineapple juice
1/2 cup terriyaki sauce
2 tablespoons soy sauce
1/4 teaspoon of ground ginger
1 Tablespoon butter

Combine the pineapple juice, terriyaki sauce, soy sauce and ground ginger, stir well. Pour 1/2 cup into a seal able plastic bag. Reserve the remainder in the refrigerator. Add the chicken breasts to the plastic bag and place in refrigerator for 2-3 hours.

Preheat an oven-safe grill pan over medium-high heat on the stove. Preheat oven to 400 degrees. Remove chicken from bag and pat dry. Dispose of plastic bag and marinade that was in the bag.

Once the pan is heated up, put the chicken in the pan and sear on both sides. Once seared on both sides, place pan and chicken in the oven. Cook until chicken is done, usually about 10 minutes. Remove from oven and allow to "rest" before cutting or serving.

Meanwhile, reduce reserved marinade in a pan over medium heat. Keep reducing until the marinade is a syrupy like consistency. At the end add in the tablespoon of butter. Serve over chicken.

This was very good, and while the steps sound complicated it was actually pretty quick. I served with steamed vegetables and Zataran's Carribean Rice. I highly recommend the rice. It was very good.

Hope you enjoy!

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