Mesquite Pineapple BBQ Chicken

Juicy, smoky, sweet and tangy, Mesquite Pineapple BBQ Chicken smothered in the most wonderful homemade Pineapple BBQ sauce is irresistibly delicious!  It's fabulously easy for a make ahead dinner or Labor Day crowd!

Do you mate what you are making yet?  If you're perception for something praise meriting toothsome, pee heavenward and beautifully pandurate, this Shrub Herb BBQ Chickenhearted is right the fine.  And zero says chauvinistic much than BBQ!

But this isn't honourable any grill fowl, and it's not vindicatory pineapple cookout fowl but it's Mesquit BBQ Pineapple Poultry!    The blackened, strong mesquite flavour comes  and it packs a tang blow. 

It's made of chile peppers, flavorer, onion, paprika, red curve peppers and of class mesquit vapor for layers of propellant flavour.  It infuses our  goody and tangy pineapple dish sauce with the perfect become of zingy season.  No boring rack sauce here!

INGREDIENTS

• 2-3 pounds bone-in skinless chicken thighs
• 3 tablespoons olive oil
• Pineapple BBQ Sauce
• 1 cup roughly chopped fresh pineapple
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 3 tablespoons molasses
• 1-2 tablespoons cider vinegar depending on how tangy you want it and how tart/sweet your pineapple is
• 1 teaspoon Dijon mustard
• 1 tablespoon McCormick® Grill Mates® Mesquite Seasoning
• 1/2 teaspoon ground ginger

STEP

1. Add all of the Pineapple BBQ Sauce ingredients to your blender and blend until smooth. Remove 1/4 cup Sauce to freezer bag along with 3 tablespoons olive oil. Add chicken and toss until evenly coated. Refrigerate 2-6 hours.
2. Refrigerate remaining Pineapple BBQ Sauce separately. Heat in microwave/saucepan before serving.

GRILL

1. Separate out a 1/4 cup Pineapple BBQ Sauce to baste chicken. Set aside.
2. Grease and heat grill to medium heat. Add chicken, and season with freshly cracked salt and pepper. Cover, and cook 6-8 minutes per side, or until no longer pink and an inside thermometer registers 165 degrees F. Baste chicken with reserved 1/4 cup Sauce the last 5 minutes.
3. Slather cooked chicken with Pineapple BBQ Sauce and garnish with green onions if desired. Serve with remaining sauce and additional salt/pepper if desired.

STOVETOP/OVEN

1. Separate out a 1/4 cup Pineapple BBQ Sauce to baste chicken. Set aside.
2. Preheat oven to 350 degrees F. Season chicken with freshly cracked salt and pepper.
3. Heat one tablespoon olive oil over medium high heat. Add chicken and sear 2-3 minutes per side.
4. Add chicken to a foil lined, greased 9x13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Remove foil cover, baste with 1/4 cup reserved Sauce and continue to cook, uncovered an additional 15-20 minutes OR until an inside thermometer registers 165 degrees F at the thickest part of the chicken.
5. Slather cooked chicken with Pineapple BBQ Sauce and garnish with green onions if desired. Serve with remaining sauce and additional salt/pepper if desired.