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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.
Units: US | Metric
Serving Size: 1 (574 g)
Servings Per Recipe: 4
The following items or measurements are not included:
macadamia nut oil
kaffir lime leaves