Grilled Lilikoi Chicken

By carvalhohm

Ingredients

• Grilled Chicken Preparation:
• 3 Teaspoon sesame oil
• 1 Teaspoon fresh ginger, grated
• 2 Tablespoon cilantro, chopped
• 1 Cup hoisin sauce
• 1 ⁄2 Cup green onions, finely minced
• 1 Tablespoon garlic salt
• 1 each lemon, juice and zest
• 4 Pound chicken breast and/or thighs with bone and skin
• Chili Pepper Lilikoi Sauce:
• 1 Can 12 oz. lilikoi concentrate
• 1 ⁄2 Cup pineapple juice
• 1 ⁄4 Cup Mae Ploy chili sauce
• 1 Teaspoon chili garlic sauce
• 4 Tablespoon rice wine vinegar
• 3 Tablespoon Brown Sugar
• 1 ⁄2 Teaspoon vanilla extract
• 3 Tablespoon cornstarch
• 3 Tablespoon water

Details

Servings 4

Preparation

Step 1

Grilled Chicken Preparation:
Combine all above ingredients except chicken and mix well. Marinate chicken for 30 minutes in the refrigerator.

Preheat oven to 350° and set oven rack in the center of the oven, or prepare coal in hibachi. If using an oven, line a baking sheet or broiler pan with aluminum foil, then set broiling rack in place.

Arrange chicken, skin side up, on the rack. Bake 15 minutes at 350°.
Change oven to broiler setting. Broil chicken until skin starts to crisp and is caramelized, about 8-10 minutes. Turning is not necessary.

Check to make sure the chicken is done, then remove from oven or grill.
Brush the chicken with Chili Pepper Lilikoi Sauce and serve.

Chili Pepper Lilikoi Sauce:
On medium heat, combine all the ingredients except the cornstarch and water.
Stir until combined and sauce starts to bubble.

Blend cornstarch and water. Slowly pour cornstarch mixture into the sauce while stirring. Turn the heat down and simmer for 3-5 minutes, stirring occasionally.

Notes:
For boneless, skinless chicken pieces, reduce broiling time to 4-5 minutes, or until brown.