When you want a departure from basic barbecued chicken, grab this easy and flavorful recipe. Start by marinating the chicken in brown sugar, soy sauce, sake, and garlic. When you’re about ready to grill, whisk together a basting sauce that uses the same ingredients as the marinade plus some pineapple juice and vinegar; let it simmer on the stove until thick and glossy. Add a side of soy-sauce-dressed, grilled corn on the cob and an edamame and wild rice salad for an Asian-inspired summer meal.
Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.
Game plan: The chicken can be placed in the marinade and refrigerated up to 24 hours ahead of time.
For the sauce:
To grill and serve:
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...