Hawaiian Kiawe Grilled Ewa Chicken With Hoisin Sauce
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
SAUCE
- 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
-
CHICKEN
- 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
directions
- 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 Doon’s Clos de Gilroy or Cotes-du-Rhone from France or a soft, supple-style California Merlot with an abundance of rich, ripe fruit.
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RECIPE SUBMITTED BY
Olha7397
Canada