If you have never tried Hawaiian barbequed chicken then this recipe is a bit different but has that distinct tropical feel to it. It features a lovely exotic glaze that we both marinate and then render into a basting sauce to finish it off for a sweet and sticky glazed chicken that has that tropical feel. Barbeque is a big part of Hawaiian cuisine and this recipe brings all the things that make it so special into a simple grilled chicken dish that will have all your friends and family thinking you are some sort of culinary genius.
Now a bit of a quick word about safety as we use the marinade for a basting sauce do follow the directions and make sure you boil it for five minutes to kill of an cross contamination from the raw chicken this goes for anytime you want to use the marinade of anything to also baste the meat. It is perfectly fine if you remember that vital step to kill of any bacteria. Now with that said it is a nice way to keep a consistent flavor profile in the dish by using the marinade this way as long as you heed the word of caution.
Some helpful hints on grilling chicken there are a few tricks that can make your next grilled chicken outing a more pleasant experience. One technique to help do chicken is to bake it until mostly done and then just finish it off on the grill to get that nice smoky flavor. One of the issues most people have with chicken is it needs to cook for a long time and it usually gets burnt in the process. To help avoid this above is one way another is to keep the heat lower and cook it for a longer time (don’t rush it) also boneless chicken cooks quicker then bone in chicken so this can also help avoid issues. Another tip is use indirect heat so the chicken avoids the flare ups that are so common place and tend to lead to blackening the chicken from it catching on fire.
Also don’t apply the sauce until the last five to ten minutes the sauces almost always has a sugar component and this will turn black and burnt if exposed to the heat for to long. Also turning the chicken regularly allows it to cook more evenly and actual quicker as the heat penetrates the meat from all sides cooking it quicker than trying to cook it all from one side. If you keep these ideas in mind chicken can become a joy to cook on the grill and it takes on such a nice flavor when done this way so once you master the tricks and learn to be more patient with it, it will become one of your favorites rather then something of dread.
- 2½ pounds chicken thighs, boneless skinless
- ¼ cup Heinz Tomato Ketchup
- ½ package FOCO Pure Coconut Water with Pink Guava
- ¼ cup Panda Sauce Oyster Flavored Sauce
- ¼ cup Aloha Shoyu - Lower Salt
- ¼ cup granulated sugar
- ½ teaspoon Frontier Five Spice Powder
- 1 tablespoon minced garlic
- ½ teaspoon Hawaiian Pa'Akai Inc, Alaea Sea Salt
- Whisk together all the sauce ingredients in large glass bowl.
- Place the chicken in a large Ziploc bag and pour the guava mix into the bag and seal and toss a few times to coat it all and place in the fridge to marinate overnight..
- Remove from marinade and grill as per lower instructions.
- Pour the marinade into a sauce pan and bring to a boil and boil it for five minutes minimum this is important to do with a marinade before using it as a basting sauce that has been in contact with raw meat juices for safety reasons.
- Lower heat and simmer until thick like barbeque sauce.
- Preheat the grill to medium heat.
- Remove the chicken and barbeque it until almost done it will be done when the internal temperature reaches 165 degrees F. with an instant read thermometer. Turn it often so you get even cooking.
- In the last ten minutes take your prepared sauce and baste the chicken often with it to give it a glazed effect.
- When juices of chicken runs clear the chicken is done remove to a clean plate and allow resting for five minutes before serving.
- Serve with your favorite barbeque side dishes such as slaw, potato salad or macaroni salad.
Aloha Shoyu - Lower Salt, 24-Ounce Bottle (Pack of 2)
Panda Sauce Oyster Flavored Sauce - 18oz (Pack of 1)
Frontier Five Spice Powder, 1.92-Ounce Bottle
Hawaiian Pa'Akai Inc, Alaea Sea Salt Medium Grains, 16 oz
FOCO Pure Coconut Water with Pink Guava, 16.9Ounce (Pack of 12)
One of the things people have the hardest times with on the grill is getting chicken right but when it is done correctly it is absolutely amazing. One thing that makes it so good is a great sticky gooey glaze that is sweet with a little bit of contrast to make the chicken taste so good. Now if you are setting out to do chicken on the grill don’t try and do it to fast let it cook longer and lower to avoid flare ups that just give you blackened chicken in the not so good way. From the picture you can see this chicken has been cooked perfectly so it is done yet retains a nice color on the outside and you can see the gloss of the sweet glaze we used on it.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16109 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11157 Views)
- Grilled Vegetable Kabobs (9221 Views)
- Herb Marinated Pork Kabobs with Vegetables (8663 Views)
- Kiwi Apple Mocktail (8431 Views)
- White Wine Marinated Chicken Breasts (8078 Views)
- Grilled Vegetable Lasagna Recipe (7872 Views)
- Easy Grilled Chinese Vegetables Packets (7495 Views)
- Portabella Mushroom Burger Recipe (6992 Views)