Best Hawaiian Kiawe Grilled Ewa Chicken With Hoisin Sauce Recipes
HAWAIIAN KIAWE GRILLED EWA CHICKEN WITH HOISIN SAUCE
This Hawaii Regional Cuisine take on barbecued chicken is intriguing--it guarantees a burnished, crispy skin and slightly sweet, slightly pungent meat. Kiawe is the Hawaiian version of mesquite, and Ewa chicken is fresh, raised locally on Oahu. Even if you don't grill your chicken over wood, this recipe will come out great. Chef Roger Dikon, The New Cuisine of Hawaii.
Provided by Olha7397
Categories Whole Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE SAUCE: Mix all of the ingredients in a large bowl.
- (Can be prepared 2 days ahead. Cover and refrigerate.).
- FOR THE CHICKEN: Place the chickens on a large baking sheet.
- Brush the chickens with the lime juice and soy sauce.
- Rub the garlic and ginger over the chicken.
- Cover and refrigerate overnight.
- Prepare the barbecue (medium heat).
- Grill the chicken until cooked through, turning occasionally, about 45 minutes.
- Brush the sauce over the chicken, grill 5 minutes more and serve.
- Wines to serve: California version like Bonny Doon’s Clos de Gilroy or Cotes-du-Rhone from France or a soft, supple-style California Merlot with an abundance of rich, ripe fruit.
Nutrition Facts : Calories 1271.8, Fat 85.2, SaturatedFat 22.1, Cholesterol 346.9, Sodium 1860.9, Carbohydrate 32.8, Fiber 2.1, Sugar 18, Protein 89.1
GRILLED HULI HULI CHICKEN
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.
HULI HULI CHICKEN ON THE GRILL
Steps:
- Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.
- To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.
- In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.
- Preheat a grill to medium heat.
- Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.
- Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
- Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
- Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.
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