TSR Version of Tgi Friday's Dragon Fire Chicken by Todd Wilbur

• 12 cup olive oil
• 12 cup honey
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice
• 13 cup fresh parsley, chopped
• 1 jalapeno, seeded & chopped
• 2 teaspoons mince garlic
• 1 tablespoon onion, diced
• 34 teaspoon salt
• 2 boneless chicken breast fillets, trimmed
• 2 medium tomatoes, diced
• 12 cup canned pineapple, chopped
• 12 cup diced red onion
• 2 tablespoons minced cilantro
• 4 teaspoons minced jalapenos
• 1 tablespoon lime juice
• 18 teaspoon salt
• 14 cup water
• 2 tablespoons rice vinegar
• 12 cup dark brown sugar
• 4 teaspoons soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon finely minced garlic
• 1 teaspoon finely minced ginger
• 1 (11 ounce) can mandarin oranges

1. Make marinade by combining all ingredients in a blender on high for 1 minute.
2. Pound chicken breast to about 1/2" with a mallet and combine with marinade in a zip-top bag for 2 to 3 hours.
3. Make pineapple pico de gallo by combining all ingredients.
4. Store in a covered container in the fridge until later.
5. Make Kung Pow sauce by combining all ingredients in a small saucepan over medium heat.
6. When the mixture starts to bubble reduce heat to simmer for 15 minutes.
7. Cover sauce until needed.
8. When chicken is done marinating, preheat grill to medium heat.
9. Wipe marinade from chicken and grill 5 to 6 minutes per side or until done.
10. Serve chicken drizzled with Kung Pow sauce and pico de gallo on the side.
11. Drain mandarin oranges and sprinkle of top.

olive oil, honey, rice vinegar, lime juice, fresh parsley, jalapeno, mince garlic, onion, salt, chicken breast, tomatoes, pineapple, red onion, cilantro, jalapenos, lime juice, salt, water, rice vinegar, brown sugar, soy sauce, chili sauce, garlic, ginger, mandarin oranges

Taken from www.food.com/recipe/tsr-version-of-tgi-fridays-dragon-fire-chicken-by-todd-wilbur-282044 (may not work)