About the Recipe
This grilled chicken uses the Puerto Rican style Pique condiment as a marinade that adds a bit of heat and a bit of acidity with some citrus foundation. Pique pairs well with everything, but when used as a main ingredient in marinades, then expect sunshine in your mouth!
Ingredients
1 pound chicken thighs or chicken breasts (optional: 1 pound pork cutlets)
1 1/2 cups white vinegar or 1 cup red wine vinegar
1 cup pineapple chunks (fresh or canned drained)
2 tablespoons fresh chopped cilantro
2 garlic cloves
1/2 to 1 cup Black Hand "Liquid Sunshine"
(optional) 1/4 cup Black Hand "Texas Plains Heat" or "Mississippi Mud" to add desired heat
Preparation
Step 1
Clean and light grill.
Step 1
In a 1 gallon Ziploc bag, add chicken (pork), and rest of ingredients. Massage marinade to coat all of the chicken, mixing all ingredients equally to coat protein.
Step 2
Refrigerate for 1/2 - 1 hours. (The longer you marinate, the more the vinegar sets in. That's not good).
Step 3
Remove chicken from bag. Place on preheated grill. Cook for 6-10 minutes.
(Optional: Add 2 Tablespoons olive to pan. Heat on medium for 30 seconds and swirl oil on pan. Place chicken in pan on medium heat and cover with lid. Cook for 8-12 minutes or until white reaches top of chicken).
Step 4
Flip chicken. Brush meat with rest of marinade. Cook for 4-8 minutes.
(Optional: Flip chicken. Pour rest of marinade over protein and cook 6-8 minutes without lid or until marinade has cooked away).
Step 5
Remove chicken and let rest for 10 minutes.
Step 6
Serve with Cilantro rice (see recipe) or plain rice.