Pineapple Teriyaki Chicken Barbecue

Pineapple Teriyaki Chicken  Barbecue

"I love cooking not for myself alone, cooking is about giving."

-Christine Lagarde

Our summer evening barbecue is over, and since it's getting cold, I grilled the remaining teriyaki chicken from the freezer, which I marinated a week ago. This dish is very easy to prepare, but it's very delicious. The chicken thighs marinated in teriyaki sauce are grilled into a tasty finish.

Leftovers are great for green salad and sandwiches. If you don't have time to make the sauce, just buy the ready-made one from a grocery store.

Ingredients

• 10 pieces boneless chicken thighs
• 1/2 teriyaki sauce
• 1/4 cup lemon
• 2 tbs. minced fresh garlic
• 1/2 tsp. black pepper
• 1/4 cup soy sauce
• 2 tbs. sesame oil

 Teriyaki sauce

• 1/4 cup pineapple juice
• 3/4 cup original BBQ sauce
• 3 tbs. sugar
• 3 cloves garlic
• 2 tbs. mirin
• 2 tbs. sake

Directions:

1. Place chicken and the rest of the marinade ingredients in a large resealable ziploc bag. Seal bag and shake to coat. Place in the refrigerator for four hours or overnight.
2. Prepare the sauce by adding all the sauce ingredients in a small pot. Stir to combine.
3.Bring to boil and simmer for 15 min. Sauce will thicken as it cools.
4. Preheat grill to high heat.
5. Lightly oil the grate. Remove chicken from bag, grill for 6-8 minutes each side or until juices run clear when chicken is pierced with a pork.
6. Brush the BBQ with the sauce during the last two minutes of grilling.