Ingredients: 1/2 cups of soy sauce1/4 cups of vegetable oil1 teaspoon of garlic salt1/4 teaspoon of black pepper1 tablespoon of brown sugar1 teaspoon of dry mustard powder2 teaspoon of ground ginger1/2 glasses of pine the pine gingerbread, halves of chicken breast, without leather and bones
Preparation:
In the pan, mix soy sauce, oil, garlic salt, pepper, sugar, mustard powder, ginger and pineapple juice. Bring to a boil, stirring to dissolve sugar. Cook for 5 minutes, then remove from heat and let cool completely. When it cools, place the chicken in a large closing bag and pour with marinade. Squeeze as much air as you can, then seal and refrigerate for at least 2 hours for pickling. And you yourself can choose at this moment showers an online store is perfect for this.
Warm the grill over medium heat. When it will be hot, slightly lubricate the grate.
Put the chicken on the grill and abandon the marinade. Cooking from 20 to 25 minutes, until the juice inside the chicken becomes transparent, turning over as often as necessary to prevent burning.