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8 skinless, bone-in chicken thighs
1 1/2 cups honey-garlic sauce
2 tbsp dark sesame oil
1/2 fresh pineapple
1 large red bell pepper
1/2 cup coarsely chopped fresh cilantro
Lightly oil grill and heat barbecue to medium. Remove skin from chicken, if necessary. Trim off any excess fat and discard. Pour honey-garlic sauce into a large measuring cup. Stir in sesame oil. Pour 1 cup (250 mL) of mixture into a large bowl. Add chicken and turn to coat. Save remaining sauce for dipping. Slice pineapple into 4 rings. Core and seed pepper. Slice each half into quarters. Chop coriander.
Place chicken, pineapple and pepper on grill. Save any sauce from chicken left in bowl. Grill with lid closed, turning and brushing chicken often with sauce left in bowl, 8 minutes. Then discard basting sauce. Continue grilling, without basting, until chicken is springy when pressed, 8 to 12 minutes per side. Grill pineapple and pepper, turning often until lightly charred, 6 to 8 minutes. When done, remove to a large platter. Sprinkle with coriander. Great with basmati rice and steamed bok choy. Drizzle with saved sauce or serve alongside for dipping.
Calories 323, Protein 8.2g, Carbohydrates 53.3g, Fat 8.9g, Fibre 1.3g, Sodium 992mg.
A stir-fry sauce also makes a great baste for barbecued chicken. Save yourself prep time and buy a fresh pineapple that's already peeled and cored. It costs a bit more, but the time saved makes it money well spent. This dish is a guaranteed family pleaser.
Honey-garlic sauce is a terrific addition to stir-fries and makes a great baste for roasts and barbecues.