Friday, April 3, 2009

Kensington Marinade

This recipe was inspired by the Kensington Club dishes at Steak and Ale.

4 boneless chicken breasts
1/4 cup soy sauce
1/4 cup sherry
2 cups pineapple juice or 1 1/2 cups juice + small can of pineapple (crushed/chunks)
2 tbs red wine vinegar
1/4 cup sugar
1/2 tsp garlic powder
1/2 tsp Accent

Combine all in a large freezer bag. Squeeze excess air from bag, seal, & freeze. To serve, thaw completely in fridge, then grill on high heat for about 10 minutes, turning once. Or, you can bake this in the oven at 375 for 45 minutes.

*NOTE: This is a great marinade for steak also - yummy on the grill!


Lisa Ross said...

We loved this marinade! It was delicious on the grill!

Twinkie said...

This was amazing! it will go in my "to make again" pile.