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Name: Pineapple Marinaded Chicken - Mama Bird
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 each Whole Chicken Cut into 4 parts - Leg Quarter, Split Breasts; 2 teaspoons coriander seeds; 2 teaspoons whole pepper corns; 3/4 cup kosher salt; 2 each 6 ounce cans Pineapple Juice; 3 quarts water; 2 each bay leaves; 3 each fresh thyme sprigs; 4 each garlic cloves pealed and coarse chopped; 1/3 cup Apple cider vinegar

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INGREDIENTS

1 each Whole Chicken ; Cut into 4 parts - Leg Quarter, Split Breasts
Brine Ingredients
2 teaspoons coriander seeds
2 teaspoons whole pepper corns
3/4 cup kosher salt
2 each 6 ounce cans Pineapple Juice
3 quarts water
2 each bay leaves
3 each fresh thyme sprigs
4 each garlic cloves ; pealed and coarse chopped
1/3 cup Apple cider vinegar

Servings

INSTRUCTIONS

Split the whole chicken, remove the leg quarters and split the breast.

Prepare the brine:

Toast the black pepper corns and coriander seed in a hot kettle until they start releasing their flavors. Add the rest of the ingredients except for the chicken. Bring to a boil, cool completely, add chicken and refrigerate over night.

In the morning remove chicken from brine, spread out on a wire rack, place in refrigerator uncovered.

Remove chicken from refrigerator 90 minutes before grilling, salt and pepper chicken.

When grill is hot, add chicken skin side up for about 40-45 minutes or until the internal temperature reaches 145 degrees.

Turn chicken skin side down, continue cooking until the internal temperature of the breasts is 165 Degrees.

Remove from grill and let rest 5 minutes, serve and enjoy

NOTES

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Pineapple Marinaded Chicken - Mama Bird

1 each Whole Chicken Cut into 4 parts - Leg Quarter, Split Breasts
 Brine Ingredients
2 teaspoons coriander seeds
2 teaspoons whole pepper corns
3/4 cup kosher salt
2 each 6 ounce cans Pineapple Juice
3 quarts water
2 each bay leaves
3 each fresh thyme sprigs
4 each garlic cloves pealed and coarse chopped
1/3 cup Apple cider vinegar

Split the whole chicken, remove the leg quarters and split the breast.
Prepare the brine:
Toast the black pepper corns and coriander seed in a hot kettle until they start releasing their flavors.  Add the rest of the ingredients except for the chicken.  Bring to a boil, cool completely, add chicken and refrigerate over night.
In the morning remove chicken from brine, spread out on a wire rack, place in refrigerator uncovered.  
Remove chicken from refrigerator 90 minutes before grilling, salt and pepper chicken.
When grill is hot, add chicken skin side up for about 40-45 minutes or until the internal temperature reaches 145 degrees.
Turn chicken skin side down, continue cooking until the internal temperature of the breasts is 165 Degrees.
Remove from grill and let rest 5 minutes, serve and enjoy

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Nutrition

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Serving Size: 1 Serving (766g)
Recipe Makes: 4 Servings

Calories: 19
Calories from Fat: 3 (16%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 10914.1mg		376 %
Potassium 53.9mg		1 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 2.4g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 19

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