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Hawaiian barbecue chicken
Ingredients
Chicken:
- 8 boneless, skinless chicken thighs
Pineapple:
- 1 pineapple, peeled, sliced, divided
- 3 tablespoon (45 milliliters) Chinese five spice, divided
- 1 teaspoon (5 milliliters) cayenne powder, divided
Sauce:
- 1 cup (240 milliliters) barbeque sauce
- 2-1/2 teaspoons (12.5 milliliters) soy sauce
- 1 large garlic clove, minced
- 1 teaspoon (5 milliliters) fresh ginger, grated
- 1 tablespoon (15 milliliters) fresh lime juice
- 1 tablespoon (15 milliliters) fresh orange juice
- 1 tablespoon (15 milliliters) honey
- 1 tablespoon (15 milliliters) hot sauce
- 1 birds eye chili
- 1 teaspoon (5 milliliters) sesame oil
Salad:
- 2 cups (470 milliliters) arugula
- 2 shallots, finely chopped
- 2 tablespoons (30 milliliters) extra virgin olive oil
Special equipment:
- Tin foil, for wrapping and cooking chicken
Directions
Pineapple:
- Turn barbeque to high heat or 400 F (205 C).
- Season the pineapple slices with half the Chinese 5 spice and half the cayenne powder.
- Grill the pineapple slices turning to create hash marks.
- Let the pineapple cool and slice into six millimeter pieces.
Sauce:
- In a food processor combine barbeque sauce, soy sauce, garlic, ginger, lime juice, orange juice, honey, hot sauce, birds eye chili, and sesame oil. Blitz.
Chicken:
- Preheat the grill to high or 400 F (205 C).
- Season each piece of chicken with half the Chinese 5 spice and half the cayenne powder.
- Oil the grill, place the chicken on the grill skin side down cook for 20 seconds then turn and cook an additional 30 seconds to create a crosshatch pattern.
- Set the chicken aside to cool slightly.
- Fold each piece of chicken around one piece of the grilled pineapple.
- Turn on half of the grill to medium or 350 F (175 C).
- Drizzle a few tablespoons of sauce on the bottom of the tinfoil packet to prevent sticking.
- Place four pieces of chicken wrapped pineapple in each packet.
- Over each piece of chicken wrapped pineapple, pour the sauce.
- Close the packets of tinfoil tightly so the contents are covered and secure.
- Barbeque on the unlit side of the grill, using indirect heat, with the lid closed.
- Cook for approximately 20 minutes, or until an internal temperature of 165 F (74 C).
Salad:
- Combine 1/4 the pineapple into a bowl with arugula, shallot, and extra virgin olive oil, toss and place into a serving bowl.
To serve:
- Remove the chicken from the packets place on a platter.
- Top with some of the reserved sauce from the packets.
- Serve with the bowl of salad.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
