BBQ |
Hawaiian Grilled Chicken |
1/3 cup white wine vinegar 1/4 cup coarse grain mustard 3 tablespoon dried rosemary 2 broiler-fryers, split (2 to 2 1/2 l; b each) 1/2 medium size ripe pineapple ** 2 small yellow squash, halved lengthwise 2 small zucchinis, halved lengthwise 2 small onions, halved 2 small red bell peppers, halved and seeded |
** Cut pineapple lengthwise into 4 pieces, remove core but leave rind on. Place chicken on grill about 6 inches from low-glowing coals. Grill, turning and basting with reserved marinade, 30 to 50 minutes, or until juices run clear when pierced with a knife. About 10 minutes before chicken is done, place pineapple and vegetables on grill; brush with marinade. Cook 3 to 4 minutes; turn. Brush with marinade; heat 5 minutes longer or until hot.
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