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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A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 3 tablespoons lime juice
Prep: 5m | Cook: 20m | Ready In: 25m
- In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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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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Teriyaki spam katsu musubi, another one of Chef Adam Tabura’s creations made especially for Hormel. This spam musubi creation is like two dishes in one: spam musubi and katsu!
Prep Time: 10 | Cook Time: 10 | Ready In: 20
Teriyaki Spam Katsu Musubi
- 1 12-ounce can SPAM® Teriyaki, cut lengthwise into 8-10 slices
- 4.5 oz White steamed rice, cooked ahead of time
- 5 sheets Japanese Nori, cut in half
- 1 oz Olive oil
- 6 cups Japanese Panko, bread crumbs
- 4 Eggs
- 1 cup Japanese Mochiko flour
- To make this spam musubi creation, heat oil in a medium size sauté pan, then sear SPAM® Teriyaki on both sides for 2-3 minutes. Place on rice and wrap with nori.
- Then go through basic breading procedure: flour, egg, then Panko to finish. Deep fry at 350 degrees for 2-3 minutes or until golden brown.
- Serve this teriyaki spam katsu musubi right away to retain crispness.
how to serve:
Serve this teriyaki spam katsu musubi with either teriyaki sauce or katsu sauce for dipping.
No nutritional data available for this teriyaki spam katsu musubi.
Find here for more delicious Spam musubi recipes at Cooking Hawaiian Style.
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.