Number of Servings: 4-6 people

Method: Combined
Temperature: Combined
Preparation Time: 30 minutes, and at least four hours in the refrigerator
Grilling Time: 20-30 minutes (depending on the size of the chicken pieces you are grilling and if they are boneless or not)

This recipe is a version of a recipe I "acquired" from a chef in the U.S. many many years ago. He worked at a restaurant that I was very fond of, and after I treated him to a few drinks in hopes of luring the recipe out of him he spilled the beans.

4 garlic cloves, peeled and divided into two

2 jalapeño chilies, chopped

2 dl vegetable oil

3 dl pineapple juice

3 tablespoons brown sugar

5 tablespoons soy sauce

1 teaspoon coarsely-ground black pepper

4-6 chicken breasts or thighs (I prefer bone-in)

Sea ​​salt

1. Mix the garlic, chilli, oil, pineapple juice, sugar, soy sauce and pepper in a bowl. Blend well together.

2. Add the chicken pieces to the mix, cover the bowl with plastic wrap and refrigerate at least 4 hours, preferably overnight.

3. Place the chicken pieces on indirect heat and sprinkle on a little salt.

4. Replace the lid on the grill and cook the chicken until the pieces for about 8-10 minutes. This will allow the sticky surface of the chicken to dry in enough that the chicken will not stick to the grill grate.

5. Grill the chicken pieces over high heat on both sides to give them a nice color. This will only take seconds and be careful not to burn the surface of the chicken. The marinade contains sugar and can easily burn.

6. Move the chicken pieces back to indirect heat, replace the lid and cook until the internal temperature is 68° C. Let the chicken pieces rest for a few minutes before serving.

Serve the chicken with grilled pineapple (page?) and basmati rice. This chicken is also great topping of a good salad.