ON THE FLAT GRILL
Teriyaki Grilled Chicken & Pineapple
Griddler™ Position: Flat
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
1⁄3 cup
3tablespoons rice vinegar
2tablespoons dry or medium dry sherry (or may use mirin)
2tablespoons brown sugar, packed
2teaspoons powdered ginger
11⁄2 pounds boneless, skinless chicken thighs
8slices fresh pineapple,
Place soy, sherry, vinegar, brown sugar, and ginger in a medium bowl and stir with a whisk to blend. Makes 2⁄3 cup marinade – measure out and reserve 1⁄3 cup.
Trim all visible fat from chicken and add chicken to marinade in bowl; stir to coat. Allow to marinate for 20 to 30 minutes (may marinate longer – cover and refrigerate). Pour remaining 1⁄3 cup marinade over pineapple slices and marinate for 20 to 30 minutes.
Preheat Griddler™ on High. Drain the pineapple; reserve marinade in a small sauce pan.When ready, grill the pineapple slices for 21⁄2 to 3 minutes per side. Remove to a warm plate and cover loosely.
Drain the chicken – add the marinade to the saucepan and bring to a boil. Reduce heat to low and simmer until chicken is ready (do not save and use marinade as a sauce unless you do this step). Arrange the chicken,“skin” side down, evenly spaced on the grill. Grill for 5 to 6 minutes per side – chicken juices should run clear and test 170°F when checked with an instant read thermometer.Transfer to warm plate and pour the simmered reserved sauce over the chicken. Serve with steamed brown or white rice.
Nutritional information per serving:
Calories 486 (36% from fat) • carb. 30g • pro. 47g • fat 19g • sat. fat 5g •
chol. 162mg • sod. 1012mg • calc. 44mg • fiber 2g
Spicy Grilled Flank Steak
Griddler™ Position: Flat
Selector: Grill/Panini
Plates: Grill
Makes 8 servings
1tablespoon kosher salt
1tablespoon sweet paprika
11
