Hawaiian Chicken Marinade
A sweet and tasty marinade that I have used for many years. Try this at your next cook out and you will get all kinds of raves about it! ENJOY!!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- boneless chicken breasts
- 2 pounds light brown sugar
- 4 tblspn minced fresh garlic
- 2 cups red wine vinegar
- 1 cups guldens spicy brown mustard
- 1/2 bottles (real lime) lime juice
- 1/4 cup (real lemon) lemon juice
- 1 tblspn cracked black pepper
- 1 tblspn ground black pepper
- 1/4 gallon salad oil
- fresh or canned pineapple slices
- Carbohydrate 910.651226735272 g
- Cholesterol 64.96 mg
- Fat 292.533165991707 g
- Fiber 3.22309997277524 g
- Protein 30.1266316937351 g
- Saturated Fat 18.5226572916045 g
- Serving Size 1 1 Serving (1732g)
- Sodium 355.674723122868 mg
- Sugar 907.428126762497 g
- Trans Fat 14.4408626342247 g
- Calories 6294 calories
Mix all ingredients in a mixer or a blender except for the oil, chicken, and the pineapple and blend or mix until well blended. Slowly add oil to the mixture to incorporate. The slower you do this the better the mix will not separate. Then marinate the chicken for at least 24 hours. This marinade makes quite a bit, but it holds well without refrigerating for a good week. After the chicken has had a good 24 hours of marinating heat a grill and cook over medium heat. Be careful of flaming up due to the oil. When chicken is just about done grill pineapple slices and top over chicken. Serve over wild rice. Be sure to discard any marinade that has had chicken in it due to contamination.
