Abby's Aloha Chicken

I've been toying with this recipe for awhile now, and I finally have it just right.

The original came from a bottle of Aloha Soy Sauce.

The base ingredients are very similar but I've omitted some and dramatically changed the cooking and marinading methods.

Abby's Aloha Chicken:

1/2 Cup Ketchup

1 1/2 Cup Aloha Soy Sauce

1/2 Cup Water

1/2 tsp Chicken Bullion

1/3 Cup White Wine*

1/4 Cup Hawaiian Sun Orange Pineapple Juice Concentrate*

Chicken Legs*

Mix the first 6 ingredients in a gallon Ziploc Freezer Bag. Add in as many chicken legs as you would like as long as they all can be submerged. Place in the refrigerator 24 hrs or at least over night. Flip the bag every few hours or so.

Cook on a well greased, clean grill over low heat with the lid on. Flip and baste with the marinade every 5- 10 mins until last 10 mins of cooking time. (DON'T throw away the marinade though!*) We cook ours between 30-40 mins*. You can tell they are done when they start splitting apart. 

Serve with white rice and pineapple.

Licking of fingers is acceptable and anticipated ;)

*NOTES:

-I haven't tried substituting the wine because all the alcohol cooks off. If you do try substituting it, use something with a good acidity and maybe add something flammable to the marinade like oil.

-You can use pure pineapple juice concentrate for a much healthier option and it is still quite tasty.

-I almost always use frozen Chicken Legs and just let them thaw in the marinade. I've left them soaking for days and they turn out fantastic.

-Watch for Flare Ups! This is a very flammable recipe. This makes for great caramelization and lovely crackly skin but it is easy to burn them.

-DON'T throw out the marinade. There is a ton left over. Just toss in a few more legs and put the whole thing in the freezer. Later, when you want more, take them out, thaw them in the fridge for a day or two, and put 'em on the grill. I've been able to get 3 uses out of the same marinade!

- The marinade dyes the meat and juices pink so you can't use the it's done when the meat is white or the juices run clear trick here.

I hope all the notes don't scare you off! It is really a simple recipe and the flavor....!!! 

I'm salivating right now just thinking about it!