Grilled Malibu Chicken

Patio Daddio posted this recipe and I just had to make it. The only change I made was to use thighs instead of chicken breasts. Check out Patio Daddio's site.


Of course, I goofed up and put the pineapple slices on upside down so you can't see the grill marks! Doh! Something that looks and smells this good can make you forget stuff like that!

Makes: 3 servings
Prep time: 5 minutes
Cook time: 1 hours 20 minutes (includes marinade time)
Printable Recipe

Ingredients:

• 6 boneless/skinless chicken thighs
• 12 slices deli ham, sliced thin
• 6 slices canned pineapple
• 6 slices Swiss cheese
• 1/2 cup pineapple juice, from the canned slices
• 4 T butter, melted
• 2 T BBQ seasoning (I use some Dizzy Pig original)
• 2 T yellow mustard
• 1 T honey
• 1 T molasses
• 2 t Worcestershire sauce
• 1 t chili powder

1. Season both sides of each thigh with BBQ seasoning, cover, and put into fridge for at least an hour.

2. Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder in a medium bowl and whisk until well mixed. Divide sauce. (I divided the sauce so that I am using a different set of the sauce when brushing the uncooked meat versus for drizzling afterwards).

3. Bring grill to medium heat. Grill thighs and pineapple slices until seared and marked.

4. Flip chicken and pineapple and brush with the sauce and cook another 2 minutes.

5. Top chicken with two slices of ham and drizzle with sauce.

6. Top with a slice of cheese and then the pineapple and drizzle with more sauce.

7. Continue grilling until chicken is cooked through.

8. Serve drizzled with more sauce.