chicken (3-1/2 pounds), cut into eighths, skin removed
1
can (20 ounces) crushed pineapple packed in juice, drained, reserve juice
1/4
cup French's® Spicy Brown Mustard
1
tablespoon honey
1
tablespoon Frank's® RedHot® Original Cayenne Pepper Sauce
2
cloves garlic, minced
1/2
teaspoon dried thyme leaves, crushed
2
teaspoons cornstarch
Prep Time
15 minutes
Marinate Time
1 hour
Cook Time
45 minutes
1. Place chicken in large resealable plastic food storage bag. Combine pineapple juice, mustard, honey, Frank's RedHot Sauce, garlic and thyme in 2-cup measure. Reserve 2/3 cup pineapple mixture for Pineapple-Mustard Sauce. Pour remaining mixture over chicken. Seal bag; marinate in refrigerator 1 hour.
2. Place chicken on well-oiled grid. Grill over medium heat 45 minutes or until no longer pink near bone, basting occasionally with marinade. Do not baste during last 10 minutes of cooking. Discard any remaining marinade.
3. To make Pineapple-Mustard Sauce, combine pineapple, reserved pineapple juice mixture, 1/4 cup water and cornstarch in medium saucepan. Bring to a boil. Cook and stir 1 to 2 minutes or until sauce thickens. Serve chicken with Pineapple-Mustard Sauce.
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