This recipe is a direct reflection of a Samoan brother of ours, and a trip to American Samoa several years ago. When it comes to eating, our friend, like so many of his family members, would feed an entire village when he cooked. Family, friends, laughter, relaxing and love – that’s what he would put into his food. This pineapple-drenched recipe is our tribute to him and his beautiful family. Much alofa Junior!
Grilled Island Chicken
Ingredients
- 3 lbs chicken legs, thighs, wings & mini legs
- MARINADE
- Pineapple juice, 1 jar
- 1/2 c sesame oil
- 1/2 c canola oil
- 1 onion chopped
- 4 cloves garlic, smashed
- 1 inch sliced ginger
- 1/4 c fish sauce
- 1/4 c Worcestershire sauce
- 1 c balsamic
- 2 tbs salt
- GLAZE
- 1/2 onion sliced
- 1/2 green bell pepper, seeded and sliced
- 1 inch ginger, sliced
- 2 garlic cloves, smashed
- 2 tbs coconut aminos
- 1/2 c plum sauce
- 1 tsp salt
- 2 tbs Sriracha
- 2 tbs chili garlic (Sambal)
- 2 tbs sesame oil
Instructions
- Combine marinade ingredients in a large non-reactive bowl. Add chicken to marinade and cover. Refrigerate overnight.
- Preheat grill to 375 F, or medium-high heat.
- As the grill is preheating remove chicken from marinade and pay dry with paper towels. Grill chicken, for 25 minutes or until cooked thoroughly, between 160 - 170 F - whatever you're comfortable with.
- Glaze
- Meanwhile over medium high heat, in a small pot, sauté onion, green bell pepper, ginger and garlic cloves for 2-3 minutes. Add the rest of the glaze ingredients. Bring to a boil and then reduce the temperature until the glaze simmers. Simmer for 10 minutes then take out (or strain out) the vegetables. Sauce should have thickened a bit. In the last few minutes of grilling the chicken, use the glaze by brushing it on one side of the chicken, rotate, then glaze the other side. Rotate again after a minute or so, until crispy but not too charred.
- Allow chicken to rest 10 minutes, covered with foil, before eating. Serve with more hot sauce, rice and fresh-cut pineapple if desired.
