POLYNESIAN CHICKEN COMBO

These sweet and sassy flavors bring the sunshine any season, but being able to take advantage of the grill creates a delicious combination. I created this recipe with any chicken in mind, but certainly salmon or seitan would work well. Cooking chicken with the skin on helps to seal in the moisture, but I suggest removing the skin afterward, for a leaner plate :).

INGREDIENTS
2 pounds chicken combo (wings, legs, boneless, skinless chicken breasts, etc)
1/4 cup soy sauce, low sodium
1/4 cup water
1/2 cup dry white wine (or low sodium broth)
1 teaspoon fresh ginger, minced
2 Tablespoons dark brown sugar
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
2–3 scallions, chopped

​PREPARATION
Whisk together soy sauce through salt in a small bowl. Marinate the chicken combination in the marinade for 1–2 hours or overnight, turning frequently.
Preheat the grill (or oven to 350 degrees). Grill chicken for 5–6 minutes per side, depending on chicken pieces (check frequently for wings). If baking, place chicken in a 9 x 13-inch baking pan. Bake for 30–40 minutes, or until chicken is cooked through, basting during the last 15 minutes of cooking time. Makes 4–5 servings.