While this is a pretty straightforward grilled chicken recipe, the vinaigrette at the end was a last minute touch that worked out nicely. I really like oil and vinegar-based sauces on grilled meats. They work beautifully with the smoky, caramelized exterior.
- 6 tablespoons plain yogurt
- 3 cloves garlic, crushed
- 3 tablespoons ground paprika
- 2 tablespoons olive oil
- 1 tablespoon hot chile paste (such as sambal oelek)
- 1 pinch cayenne pepper
- 1 (5 pound) whole chicken, cut into 8 pieces
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon ketchup
- 1/8 teaspoon hot chile paste (such as sambal oelek)
- 1 pinch paprika
- salt and pepper to taste
- Whisk together yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1 tablespoon hot chile paste, and cayenne pepper in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with salt.
- Combine 1/4 cup olive oil, sherry vinegar, ketchup, 1/8 teaspoon hot chile paste, pinch paprika, salt, and pepper in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 4 minutes with grill lid closed.
- Turn chicken and grill with lid closed until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
- Spoon sherry vinegar mixture over cooked chicken and serve.
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This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
- 3 cups all-purpose flour
- 1 1/2 tablespoons garlic salt
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1/2 teaspoon poultry seasoning
- 1 1/3 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 egg yolks, beaten
- 1 1/2 cups beer or water
- 1 quart vegetable oil for frying
- 1 (3 pound) whole chicken, cut into pieces
In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
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I made these oven baked chicken wings to take to a party–they were so easy–I combined ingredients I had in my spice cupboard to make a rub, liberally sprinkled it onto a pan of chicken wings and baked them–that’s it! Recipe courtesy of Karolyn at FOOdjimoto.com – visit her site for more recipes!
Prep Time: 10 | Cook Time: 90 | Ready In: 100
Ingredients for rub:
- 1/2 cup unpacked brown sugar
- 4 cubes chipotle seasoning, crushed
- 1 tablespoon each–black pepper, salt, onion powder, chili powder, paprika
- 1 teaspoon each–cumin, garlic powder and cayenne pepper
- 1/4 teaspoon each cinnamon and cloves
Mix all ingredients for spice rub in a bowl. Cut apart chicken wings and place onto rimmed baking sheet sprayed with non-stick spray. Sprinkle spices over both sides of wings. Cover loosely with foil and bake at 325ºF for 1 hour, uncover and bake 30 minutes more. If desired, broil during the last few minutes–a couple of minutes on each side–to brown and crisp the wings.
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This is the perfect dish that combines flavors from different ethnicities.. you get the savory flavor of miso enhanced with the sweetness of marsala wine. The flavor is incredible!
Prep Time: 15 | Cook Time: 40 | Ready In: 55
- 2 lb. whole chicken (cut up) or chicken thighs
- 1 1/2 cups mushrooms, sliced
- 1 crushed garlic clove
- 1 tablespoon olive oil
- 1/2 tsp pepper
- 3/4 cup butter
- 2 tablespoons miso paste
- 1/2 cup Marsala Wine
- 1/4 cup Halms Miso Sauce
- 1 tablespoon chopped parsley for garnish
Melt a half cup of butter in a saucepan with the crushed garlic clove. Brown chicken in butter oil mixture and layer into baking dish. Add remaining butter to saucepan and add a touch of olive oil and saute mushrooms until golden brown. Add the sherry pepper, miso paste, miso shoyu sauce and cook for 2 minutes. Pour the sauteed mushroom mixture over browned chicken and bake uncovered for 40 minutes at 350 degrees. Remove from oven, garnish with fresh parsley and serve with rice!
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Chef Chris Manabe from Side Street Inn and grandson of the founder of Diamond Bakery makes his spam ahi dip with Diamond Bakery crackers.
Prep Time: 5 | Cook Time: 10 | Ready In: 15
- 1 can Spam Lite, cubed
- 1 lb fresh poke grade ahi, cubed
- 1 Cup Green Onions, Finely Chopped
- 1 cup Ewa sweet onions, julienne
- 1 cup low sodium Aloha Shoyu
- 1 lemon, squeezed
- 2 teaspoon garlic, grated
- ½ teaspoon ginger, grated
- 2 cups mayonnaise
- ½ cup cracker meal
Combine all ingredients in a mixing bowl and mix well. Put mixture in small casserole dishes and add more cracker meal on top. Drizzle with butter (optional). Place in 350 degree oven and bake for 15 min. Serve with your favorite variety of Diamond Bakery crackers.
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When I invited Gordon Lum to do an episode on our Cooking Hawaiian Style TV show, I asked him what his most popular dish is. He said that “hands-down, Hawaiian Style chicken panang” was his most popular dish. Whenever he made it for pot lucks or one of Popo June Tong’s foodie group gatherings, that people would rave about this dish. What makes this dish so special? Macadamia Nuts! This dish is perfect in every way…perfectly spiced, balanced and it has that something extra special which is attributed to the use of macadamia nuts. This is a must try recipe!
Prep Time: 15 | Cook Time: 10-15 | Ready In: 25-30
- 2 lbs. boned chicken thighs
- 2.5 tablespoons panang curry paste (2 oz Mae Ploy brand)
- 19 ounces coconut milk (or 1 can Mae Ploy brand)
- 3 tablespoons roughly ground Island Princess Hawaii macadamia nuts (unsalted)
- 2 tablespoons turbinado or raw sugar
- 3 finely diced Kaffir Lime leaves
- 2 teaspoons fish sauce to taste
- 1 sliced bell pepper (any color)
- 1 sliced onion
- 1 cup flour (for dredging)
- 4 tablespoons oil
- Hawaiian salt to taste
- pepper to taste
- 4-5 Thai Basil leaves (optional)
Rinse then dry the boned chicken thighs. Lightly salt and pepper the thighs on both sides and then dredge in flour, shaking off the excess flour. Heat the Dutch oven and add oil. Sear both sides of thighs until it becomes a light golden brown (about 70% cooked). Set thighs aside. While they are cooling, slice the bell pepper/onion; finely dice the Kaffir Lime leaves, and roughly grind/chop the macadamia nuts. After the chicken thighs cool, cut into chunks.
Heat (about ¼ cup) the oil and add the curry paste, searing the paste for a minute. Add the chicken chunks and stir until the chunks are coated with the paste. Add the peppers and onion and stir until they are also coated. Add the coconut milk, Kaffir lime leaves, turbinado sugar, macadamia nut, and fish sauce to the pot. Bring to a boil, then lower the heat and simmer for about 10-15 minutes. Garnish with basil leaves.
Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!
- 1/2 pound Korean dang myun noodles
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons white sugar
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 3/4 cup thinly sliced onions
- 2 carrots, cut into match-stick size pieces
- 1/2 pound asparagus, thinly sliced
- 3 green onions cut into 1-inch pieces
- 1/2 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons sesame oil
Prep: 20m | Cook: 20m | Ready In: 40 m
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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