Hawaiian BBQ Chicken and Macaroni Salad

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
(serves 2)

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

  1. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a bowl.
  2. Put chicken into a container with a lid.
  3. Pour marinade over the chicken and let it soak for at least 4 hours, but preferably overnight.
  4. 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.
  5. Garnish with green onions and serve with steamed rice and macaroni salad.

Hawaiian Macaroni Salad
adapted from HawaiiMagazine.com
(serves 4)

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

  1. 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.
  2. Combine the mayo, onion, and milk until well blended.  Throw in the carrots and macaroni and mix until everything is coated in the dressing.
  3. Put it all in a lidded container and refrigerate for at least 4 hours, but preferably overnight (so the flavors can become friends).
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3 thoughts on “Hawaiian BBQ Chicken and Macaroni Salad

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