Hawaiian bbq plate with chicken
Grilled chicken marinated in a Hawaiian-style barbecue sauce, served with rice and macaroni salad.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 1 | Kg |
| Soy Sauce | 120 | Milliliters |
| Pineapple Juice (fresh or canned) | 120 | Milliliters |
| Brown Sugar (packed) | 100 | Grams |
| Garlic (minced) | 4 | Cloves |
| Ginger (grated) | 1 | Inch |
| Green Onions (chopped) | 4 | Count |
| Sesame Oil | 2 | Tbsp |
| White Rice (uncooked) | 2 | Cups |
| Macaroni | 250 | Grams |
| Mayonnaise (whole milk based) | 200 | Grams |
| Carrot (grated) | 1 | Count |
| Celery (chopped) | 2 | Stalks |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- In a bowl, mix soy sauce, pineapple juice, brown sugar, minced garlic, grated ginger, chopped green onions, and sesame oil to create the marinade.
- Place chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours.
- Cook the white rice according to package instructions and set aside.
- Boil the macaroni in salted water until al dente, then drain and rinse under cold water.
- In a bowl, combine cooked macaroni, mayonnaise, grated carrot, chopped celery, salt, and black pepper to make the macaroni salad.
- Preheat a grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side, or until fully cooked.
- Serve the grilled chicken with rice and macaroni salad on the side.
Prep
- Marinate chicken thighs for at least 4 hours in the refrigerator.
Kitchen equipment
GrillResealable Plastic Bag