Surfin’ BarBQ Chicken

Makes 4 servings
Prep time: 10 min.
Refrigerator time: 3 hrs.
Cooking time: 30 min.

Ingredients:

• Chicken Marinade
  • 1/3 - cup espresso style Kona coffee at room temperature
  • 1 - cup Hawaiian pineapple jelly (or apricot) heated and strained
  • 1/3 - cup dry sherry
  • 2 - teaspoon fresh island lime juice
  • 2 - teaspoon macadamia nut oil (or corn oil)
  • 1 - teaspoon sea salt
• 2 large chicken breasts (4 half breasts)
• Sour Cream Sauce
  • 1 - cup sour cream
  • 1 Tablespoon pineapple jelly, heated
  • 4 Tablespoon fresh cilantro leaves, chopped
  • 2 teaspoon grated orange zest
  • Orange wedges and for garnish.

Directions:

1. In a mixing bowl, you want to add the Kona coffee, jelly, sherry, lime juice, macadamia nut oil, and salt. Mix.
2. In a large resealable zip plastic bag, place the chicken breasts. 
3. Now, pour the marinade over the breasts, seal the bag and turn bag several times to coat. 
4. Place in refrigerator for 3 hours, turning the breast several times. 
5. Remove the breast from the dish and reserve the marinade.

1. You want to place the chicken on a barbecue grill about 6 inches above a solid bed of low-glowing coals. 
2. Cook, turning lightly and brushing with marinade, for about 30 minutes or until the breasts are browned on all sides and longer pink when slashed in the thickest part.
3. Now, make the Sour Cream Sauce: mix the sour cream, pineapple jelly, cilantro leaves, and orange zest and stir until well blended. 
4. Divide the mixture into 4 small bowls and garnish each bowl with an orange wedge.
5. Place each chicken breast on a plate and serve with a small bowl of sour cream sauce.

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