Sunday, 29 June 2014

BBQ Chicken - Hawaiian Style


I have no idea how authentic this recipe is, despite having been to Hawaii, but I can tell you this much: it's as tasty as Hawaii is beautiful. As Kat put it, she's not a fan of chicken thighs, but this marinade was made for them.

So...

  • 6 chicken thighs
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 2 cloves of garlic (fine mince)
  • 1/2 onion (chopped, I prefer a fine dice)
  • 1/2 tbsp fresh grated ginger
  • 1/2 tbsp freshly ground black pepper
  • 1/2 tbsp oregano
  • 1/2 tsp pepper flakes
  • 1/2 tsp paprika (smoked paprika is nice)
  • 1/2 tsp cayenne
Whisk all of the ingredients (less the chicken) in a bowl until thoroughly mixed and then add in the chicken to cover. I usually use large freezer bags for marinating, I find them really convenient for getting coverage, but either a bowl or bag is fine. Place in fridge and marinate for at least an hour, but longer is better.

When ready, preheat the BBQ to medium (about 375℉) and oil the grates. To be fair, this is probably much, much, better over charcoal, but much faster with propane. In any event, once heated, remove the thighs and discard the marinade. Cook the chicken for 10-15 minutes per side (depends on thickness), serve and enjoy. I just made these tonight with grilled zucchini and corn.

For the corn, strip back the husk, remove the silk, slather with butter, salt, and pepper. Close the husk back over and wrap in tinfoil. Cook on the grill for 12-15 minutes... delicious.

For the zucchini I quartered them and then let them marinade in some olive oil, salt, and pepper. Depending on the thickness, you can grill 3-5 minutes per side (9 -15 minutes total).


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