Tangy Grilled Chicken
20 min
2 hrs



2 tablespoons Land O Lakes® Butter

1/4 cup finely chopped onion

2 teaspoons finely chopped fresh garlic

1/4 cup pineapple juice

1/4 cup Worcestershire sauce

1 (14 1/2-ounce) can diced tomatoes

2 tablespoons firmly packed brown sugar

2 tablespoons molasses

2 tablespoons cider vinegar

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon liquid smoke


1 (3- to 4-pound) frying chicken, cut into 8 pieces

How to make

  1. STEP 1

    Melt butter in 2-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, 1-2 minutes, until onion is crisply tender. Stir in remaining sauce ingredients. Reduce heat to low.  Cook 1 hour. Reserve 1 cup sauce; set remaining sauce aside.

  2. STEP 2

    Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.

  3. STEP 3

    Place chicken onto grill opposite heat or over drip pan. Grill, turning occasionally, 25 minutes. Continue grilling, basting occasionally with reserved 1 cup sauce, 15-20 minutes or until internal temperature of chicken reaches 165°F and juices run clear. Serve chicken with remaining sauce.


8Fat (mg)
85Cholesterol (mg)
150Sodium (mg)
4Carbohydrates (g)
1Dietary Fiber
28Protein (g)


Explore reviews from
our online community

  July 12, 2012

Didn't have any can tomatoes so I used 4 fresh tomatoes, blanched. If there is a serious griller in your home who uses any type of hickory, oak etc charcoal omit the liquid smoke. My family really liked this recipe but would have preferred it marinated over night for more flavor.

— says Norma Jean G.
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