MAUI WOWEE CHICKEN TWO WAYS
Huli Huli Chicken
This recipe is from over the fire cooking expert, Derek Wolf @overthefirecooking.
You’ll want to marinade and cook your chicken for this meal and the next at the same time. After cooking, wrap and store the chicken for tomorrow in the fridge.
- 5-6 skinless chicken quarters
- 2 tablespoons chopped chives, for garnish
- 1.5 tablespoons Spiceology Maui Wowee Rub
- 2 tablespoons olive oil
- 1 cup chopped pineapple
- 1/2 cup teriyaki sauce
- 1/2 cup bourbon of choice
- 10-12 garlic cloves
- 2 tablespoons chili paste
- 1 tablespoons ginger paste
- 2 navel oranges, juiced
- In a food processor, blend the Maui Wowee, pineapples, teriyaki sauce, bourbon, garlic cloves, chili paste, ginger paste, orange juice and olive oil.
- Once blended well, set aside 1/2 cup of marinade.
- Pour marinade over chicken and mix thoroughly to coat. Set in fridge to marinate for 4-12 hours.
- Preheat your grill to a medium temperature (350F). Make sure grill grates are clean.
- Add sauce pan to grill to preheat for 2 minutes, then add reserved 1/2 cup of marinade to warm for 4-5 minutes.
- Add chicken to grill and cook for 5 minutes per side to get a good char. Begin basting with reserve marinade while flipping every 2-3 minutes until the chicken reaches 165F internal.
- Pull chicken off grill, rest for 1 minutes, top with chopped chives and enjoy!
Pea Shoot Salad
- 2 tablespoons finely chopped cilantro
- 1 tablespoon finely chopped fresh mint
- 3 tablespoons dark sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 teaspoons brown sugar
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon grated garlic
- 6 cups pea shoots
- 1 1/2 cups thinly sliced English cucumber
- 1 cup very thinly sliced radishes
1. Combine cilantro, mint, sesame oil, rice vinegar, soy sauce, brown sugar, ginger, and garlic together. Whisk.
2. Add pea shoots, cucumber and radishes. Mix with dressing and enjoy!
Teriyaki Chicken Bowls
Grab that leftover Huli Huli chicken and use it to make these delicious teriyaki bowls.
*Note - with this recipe, it’s important to use a long grain rice, or else your water won’t absorb properly.
- 1 pound chicken cut into 1" pieces
- 3 tablespoons teriyaki sauce
- 2 cups long grain rice uncooked
- 3 1/2 cups water
- Kosher salt, to taste
- 1/4 cups teriyaki sauce
- 3 tablespoons soy sauce
If you’re in a hurry, you can use a bag of the pre-chopped stir-fry frozen veggies. If you’d like fresh veggies, the amounts are below.
- 1/2 cup carrots, chopped
- 1/3 cup green onion, chopped
- 1/3 cup peas, optional
- 1 cup broccoli, chopped
- Chop Maui Wowee chicken into 1-inch pieces. In a skillet, cook chicken with 3 tablespoons teriyaki sauce on medium-high heat.
- Add your veggies (minus the broccoli), rice, water, salt, teriyaki sauce, and soy sauce to a large pot.
- Bring to a boil, then reduce heat and cover with li. Simmer for 20 minutes.
- Add broccoli, cover, and let simmer for 5 more minutes or until rice is cooked.