Yield: 6 servings
|1 cup||Unsweetened Pineapple Juice|
|¾ cup||Orange Juice|
|½ teaspoon||Ground Pepper|
|2 tablespoons||Lemon Zest|
|12 smalls||Chicken Breasts Halves|
|½ cup||Lemon Juice|
|3 \N||Garlic Cloves, Minced|
|1 teaspoon||Dried Thyme, Crumbled|
In a medium bowl combine pineapple juice, orange juice, lemon zest, lemon juice, garlic, thyme, salt and pepper; set aside. Rinse chicken and pat dry. Place 6 chicken breasts in each of 2 large heavy food storage bags. Pour ½ of the marinade into each bag. Press out air and seal bags. Squeeze gently rubbing the marinade into chicken.
Place each bag into the refrigerator for 2-4 hours, turning and rubbing marinade into chicken several times. Remove from refrigerator 30 minutes before barbecuing. Cook about 25 minutes over medium heat until well browned on both sides. Do not overcook.