| 1 | pkg. PERDUE® Split Chicken Breasts |
| 1 | pkg. PERDUE® Chicken Drumsticks |
| 1 | pkg. PERDUE® Chicken Thighs |
| 3/4 | cup pineapple juice |
| 3 | tablespoons peanut oil |
| 2 | tablespoons minced fresh gingerroot |
| 1 | tablespoon brown sugar |
| 2 | cloves garlic, minced |
| 1/2 | teaspoon cracked red pepper |
| 1/2 | teaspoon salt |
| 1 |
Place chicken in shallow bowl.
TIP: Before grilling your chicken, rub your hot grill with half an onion to clean the grill. |
| 2 | In small bowl, combine remaining ingredients. Pour marinade over chicken, turning to coat both sides. Cover and refrigerate 1 hour or longer. |
| 3 | Prepare lightly greased grill for cooking. |
| 4 | Drain chicken; discard marinade. Place chicken on grill 6 to 8 inches from heat source, allowing 20 to 30 minutes for breasts and thermometer inserted in thickest part of breast registers 170°F. and 30 to 40 minutes for thighs and drumsticks and thermometer inserted in thickest part of thigh registers 180°F., turning occasionally. |
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