A finger-licking dish, ideal for your next get together
Ingredients
1/4 cup balsamic vinegar
1/3 cup sugar
1 tsp crushed garlic
3 birds eye chillies
1 pinch salt
1 full chicken
1 large pineapple
Directions
1. Cut pineapple up to create a stand you can 'skewer' chicken with and set aside
2. Place a saucepan onto a stove top set to medium heat
3. Add balsamic vinegar, garlic, salt and whole chillies to pan
4. Introduce sugar and leave until mixture begins to boil
5. Using a wooden spoon, stir circumference of pan in slow semi-circle motions to thicken the glaze
6. You'll know the glaze is ready when it coats the spoon without running down too loosely.
7. Take off heat immediate and let cool
8. Preheat oven to 130 °C
9. Coat chicken in the marinade and roast for 20 minutes
10. Go check on chicken and re-coat with marinade
11. Repeat this step twice, every 20 minutes
12. After final coat, raise temperature to 150°C and grill chicken for 10 minutes
13. Take chicken out and let cool for 5 minutes
14. Cute and serve warm
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