Try this recipe for grilled, butter-dipped, lobster-flavored chicken that has been marinated. This recipe was given to my Dad by a friend of his, and it’s too good to keep to yourself. For dipping, serve with clarified butter.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup soy sauce
- ¼ cup vegetable oil
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 tablespoon packed brown sugar
- 1 teaspoon dry mustard powder
- 2 teaspoons ground ginger
- ½ cup pineapple juice
- 6 skinless, boneless chicken breast halves
Instructions
- In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice. Bring to a boil, stirring to dissolve the sugar. Boil for about 5 minutes, then remove from the heat and allow to cool completely. When cooled, place the chicken into a large resealable bag and pour the marinade over it. Press out as much air as you can, seal and refrigerate for at least 2 hours to marinate.
- Preheat a grill for medium-low heat. When hot, lightly oil the grate.
- Place the chicken on the grill and discard the marinade. Cook until chicken juices run clear, 20 to 25 minutes. Turn as needed to keep the chicken from burning.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 1564 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I wasn’t expecting this to be anything like lobster. First I tasted it before dipping it into the butter, and it tasted as expected. But when I dipped it into the butter, WOW was I ever surprised. I haven’t had shellfish for a long time and this was a pleasant surprise.
This is truly amazing. The butter is what makes it. Your eyes tell you chicken but your mouth says lobster. Without the butter it’s seasoned chicken. Add the butter and it’s lobster. We will have this a lot. Its a hit with the family who loves seafood.
Love this. Doesn’t taste like lobster but it’s a fabulous marinade for chicken!
Though this was a very tasty recipe, I did not get the “lobster” effect at all. I had the feeling it wouldn’t as I went over the ingredient list because this is very similar to the Teriyaki recipes I prepare. I like this recipe, however. It went over well.
Way too salty!
Delicious! I marinated the chicken for a little over two hours, after cutting the breasts lengthwise in half (forming lobster tail-shaped pieces!). Longer may have resulted in its being too salty, given both soy sauce and garlic SALT (not powder). Dipping in melted butter is what takes this over the top! I think the marinade, possibly the pineapple juice, gives the chicken a hint of sweetness and a velvety texture, which brings lobster to mind. Loved this recipe and will be making it often!
My man fell in love with me all over again. I only had boneless skinless thighs, but they soak up the marinade just fine. I’ve never cooked a marinade before, but I’m thinking this will be the new standard recipe I use. Takes more time, but worth it…and the butter was a wonderful (if sinful) touch. Works great on kebabs too! UPDATE: just want to say that I use this recipe all the time and it always turns out scrumptious. Tonight it was blsl thighs and bone in drumsticks. DBF asked if I had put bacon in the marinade 😀 heehee! I did make one sub this time; used the juice from a jar of Dole tropical fruit in juice instead of straight up pineapple juice.
I added half the salt asked for but my wife and I still found this to be very salty. However, the kids still enjoyed it. We’re big fans of lobster and have it often. Originally we’d always have it steamed but we have since moved on to grilling it (stuffed lobster), broiling the tails, and lobster thermidor. The texture and flavor of this was nothing like any lobster we’ve ever had. In the future I’m going to cut back on the soy and omit the salt (using only garlic powder). It can be a great marinade but associating it with lobster just leads to an immediate disappointment (for us, at least). Also, I served it with my usual style of clarified butter for lobster– a splash of lemon juice, dash of paprika, and pinch of pepper. Definitely be sure to use unsalted butter for this recipe, or cut back even more on the soy sauce/use a reduced sodium one. I used regular Kikoman soy sauce.
Very tasty. Although it tastes more like teriyaki chicken than anything else.
The first time I made this,I only marinaded it for two hours,it tasted like good chicken.The next time I left it overnight,big difference,I can see how the taste is closely similar to lobster,I’m keeping this recipe.
My husband and I loved this recipe. It doesn’t taste alot like mock lobster but still has a wonderful flavor.
Fifty stars!!!!!! This is really delicious, in fact, it is one of my daughters favorite meal. I think it does taste like lobster; but my daughter does not. It is in our rotation and we make it often. Thank you for sharing!!!!
Couldn’t wait to try this! Was leery about using Soy sauce and then adding the salt; but I thought I had better not change a thing to compromise the taste. I am glad I didn’t change a thing. Other than texture, this is amazingly like lobster and I WILL make this MANY MANY TIMES AGAIN! Thank you soooooo much for a Poor-mans lobster!
please try this recipe – it’s amazing. follow directions exactly, clarify some butter and you will have the most delicious lobster-tasting chicken ever! it’s a huge winner!!!!!!!!!
As far as ingredients go, I followed all directions. Due to unforseen circumstances, the chicken sat in the marinade for about 36 hours. We grilled it outside on a beautiful Virginia afternoon. It was a tad on the salty side, so next time I may use fresh garlic or powder instead of garlic salt. (i’m sure the soy sauce added a lot of salt) The chicken was very good and very moist. As far as it tasting like lobster..when I did dip it in butter, I could detect the subtle taste of lobster. Without the butter, no, but it was still very, very good without the butter. Later, I dipped a piece of sourdough bread in the butter and I detected a hint of lobster..so perhaps the butter holds the lobster taste? Anyway, along side of this wonderful chicken, we had a spinach salad and grilled mushrooms, onions and zuchinni squash. I will continue using this recipe. We loved it!
this was melt in your mouth delicous! My hubby flipped over this and declared this is the only way he wants me to cook chicken ever again! Dipping it in melted butter is what really made it great. thanks for sharing this awesome recipe! 🙂
We all loved this!
Good marinade! Marinated for 24 hours…very tasty. Thanks.
This chicken is so tender and delicious!!!! The butter is a wonderful touch
This is an outstanding marinade. I don’t think it tastes like lobster, but my whole family gobbled it down. This will become a regular in our summer meal rotation!
With Lobster at $20/lb and split chicken breast at $.88/lb you can bet your bottom dollar that this tastes enough like lobster to make it worth having again and again. We LOVED this recipe. marinate the chicken for at least 3 hours, slow cook over the coals until just barely done, dip in melted butter and savor the flavor. I have very few “go-to” recipes, but this is one that I will always make 🙂