Prep 15 mins
Cook 45 mins
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.
- 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
- 2 whole chicken, cut lengthwise in half (backbone removed)
- 4 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 4 cloves garlic, minced
- 4 teaspoons peeled minced fresh ginger
- 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 Doons Clos de Gilroy or Cotes-du-Rhone from France or a soft, supple-style California Merlot with an abundance of rich, ripe fruit.