Grilled Chicken Leg Roulades with Pineapple and Cheese

By Tomasz Strzelczyk · 90 min

Ingredients

Instructions

1. Mix the light beer and soy sauce in a bowl, then add the grated garlic, a pinch of freshly ground black pepper, salt, the chili flakes and the orange juice to make the marinade.
2. Pour the marinade over the chicken leg meat, cover and refrigerate for at least 2 hours.
3. Peel the pineapple and cut it into small pieces.
4. Pat the marinated chicken dry. Place a piece of pineapple on each piece of meat, lay a slice of yellow cheese over it and roll the meat up around it.
5. Wrap three strips of bacon around each roulade (four if the bacon is narrow) and secure with toothpicks, piercing through the pineapple.
6. Place the roulades on a medium-hot grill. Turn them when the first side is browned.
7. Grill the leftover pineapple cut into 1 cm slices for the last few minutes, until ready.
8. Rest the roulades for 5 minutes, then remove the toothpicks and slice them in half to serve. Grill the roulades for about 25 minutes in total, turning them occasionally.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

More recipes with

GarlicCheeseOrangePineappleChicken drumstick