Unfortunately, this time I can’t tell you all a story about how I got this recipe from my mom and yada yada yada. I sadly did not discover the wonder that is Hawaiian BBQ until I left for college. I’m a personal fan of the BBQ chicken as well as the chicken katsu, but I decided to try out the BBQ chicken first. The recipe I found online tastes EXACTLY like what you would find at a restaurant (even though my roommate criticized me for garnishing with green onion, since apparently they don’t do that in Hawaii–whatever!)
Also, my roommate, a self-proclaimed Hawaiian BBQ connoisseur, educated me that there’s a difference between American macaroni salad and Hawaiian macaroni salad (luckily she told me the day before I started cooking!). I searched far and wide for an authentic recipe and I found one online from a Hawaiian magazine. I could seriously eat the entire batch if I wasn’t planning on sharing it with people.
So here you are! Awesome Hawaiian BBQ and macaroni salad!
Hawaiian BBQ Chicken
adapted from TheGirlWhoAteEverything.com
1/2 lb chicken breasts or thighs (I prefer dark meat)
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar
1/4 medium onion, finely chopped
1/4 tsp garlic, minced
1/4 tsp sesame oil
1/3 cup coconut milk
chopped green onion, to garnish
- Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a bowl.
- Put chicken into a container with a lid.
- Pour marinade over the chicken and let it soak for at least 4 hours, but preferably overnight.
- Grill chicken for about 3 minutes on each side or until cooked through. Take the chicken off the grill and allow to rest for about 5 minutes.
- Garnish with green onions and serve with steamed rice and macaroni salad.
Hawaiian Macaroni Salad
adapted from HawaiiMagazine.com
8 oz (so, half a box) of elbow macaroni
2 tbsp onions, finely grated
2 tbsp carrots, grated
1 cup mayonnaise
1/4 cup milk
salt and pepper to taste
- Cook the macaroni in a large pot of salted water according to the box to al dente. Strain and rinse with cold water to stop the cooking process.
- Combine the mayo, onion, and milk until well blended. Throw in the carrots and macaroni and mix until everything is coated in the dressing.
- Put it all in a lidded container and refrigerate for at least 4 hours, but preferably overnight (so the flavors can become friends).