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.
My Private Note
Units: US | Metric
- 1 cup hoisin sauce
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup macadamia nut oil or 1/4 cup vegetable oil
- 1/4 cup oriental sesame oil
- 12 kaffir lime leaves, julienned
- 3 tablespoons minced fresh lemongrass
- 2 tablespoons peeled grated fresh ginger
- 1FOR THE SAUCE: Mix all of the ingredients in a large bowl.
- 2(Can be prepared 2 days ahead. Cover and refrigerate.).
- 3FOR THE CHICKEN: Place the chickens on a large baking sheet.
- 4Brush the chickens with the lime juice and soy sauce.
- 5Rub the garlic and ginger over the chicken.
- 6Cover and refrigerate overnight.
- 7Prepare the barbecue (medium heat).
- 8Grill the chicken until cooked through, turning occasionally, about 45 minutes.
- 9Brush the sauce over the chicken, grill 5 minutes more and serve.
- 10Wines to serve: California version like Bonny Doons Clos de Gilroy or Cotes-du-Rhone from France or a soft, supple-style California Merlot with an abundance of rich, ripe fruit.
Browse Our Top Whole Chicken Recipes
You Might Also Like...View All Whole Chicken Recipes
Nutritional Facts for Hawaiian Kiawe Grilled Ewa Chicken With Hoisin Sauce
Serving Size: 1 (574 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1271.8
- Calories from Fat 766
- Total Fat 85.1 g
- Saturated Fat 22.1 g
- Cholesterol 346.9 mg
- Sodium 1860.9 mg
- Total Carbohydrate 32.8 g
- Dietary Fiber 2.1 g
- Sugars 17.9 g
- Protein 89.0 g
The following items or measurements are not included:
macadamia nut oil
kaffir lime leaves