Chicken Thigh Pineapple

Ingredients for 4 servings:

• 4 chicken legs
• 3 tbsp, heaped olive oil
• 2 tbsp sherry
• 6 tbsp pineapple juice
• 2 tsp, heaped curry
• 1 pinch(s) cinnamon

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 40 minutes

Something different for the grill or oven

Mix the olive oil with sherry, pineapple juice, curry powder, and cinnamon. Rinse the chicken thighs under running water, pat them dry, and place them in a suitable container. Pour the oil mixture over them and refrigerate for at least a few hours, or overnight if possible. Then remove the chicken thighs from the marinade, drain well, and place them on the grill. We recommend using an aluminum grill tray. Grill for about 20-30 minutes, depending on the thickness of the thighs. You can also prepare it in the oven. Then place them on a baking sheet lined with parchment paper and roast for about 25-30 minutes at 200 degrees Celsius (convection oven).