Honolulu Chicken Recipes

Steps:

• In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
• When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

Steps:

• Coat chicken with seasoned flour.
• Brown in a small amount of oil. Drain.
• Combine peach preserves, barbecue sauce, chopped onion, and soy sauce; pour over chicken.
• Cover and simmer 40 minutes or until chicken is tender, adding water chestnuts during last 10 minutes.
• Serve with rice.

Steps:

• 1. In large bowl, mix flour, salt and pepper. Coat the chicken with the seasoned flour. In large skillet, brown the chicken in a small amount of oil. Drain.
• 2. In another bowl, mix the preserves, barbecue sauce, onion and soy sauce and pour mixture over the chicken. Cover and simmer for 40 minutes or til chicken is tender
• 3. Add water chestnuts and green pepper during last 10 minutes of cooking. Serve with rice.

Steps:

• In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.