Hawaiian BBQ Chicken and Macaroni Salad
Hawaiian BBQ Chicken and Macaroni Salad
Ingredients
For the Hawaiian BBQ Chicken
- 1/2 cup brown sugar
- 1 cup soy sauce
- 1/2 cup honey
- 1/3 cup sriracha sauce
- 1 tablespoon ginger paste
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds chicken thighs, skinless, boneless
- 1 tablespoon oil, for cooking, or as needed
- as needed teriyaki glaze, optional, for topping
- as needed parsley flakes, optional, for topping
For the Macaroni Salad
- 1 tablespoon salt, for pasta water, or as needed
- 1 pound elbow macaroni
- 2 carrots, shredded
- 1/4 white onion, shredded
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1 1/2 cups mayonnaise
- 1/3 cup heavy cream
- as needed salt, to taste
- as needed pepper, to taste
For Serving
- as needed white rice, cooked
- as needed cabbage, steamed
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the brown sugar, soy sauce, honey, sriracha sauce, ginger paste, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper.
⏱️ 3 min
- 2
Whisk the marinade ingredients together until well combined.
⏱️ 1 min
- 3
Add the skinless, boneless chicken thighs to the marinade. Use tongs to ensure the chicken is thoroughly coated.
⏱️ 2 min
- 4
Cover the bowl and place the marinated chicken in the refrigerator to marinate for at least 2 hours.
- 5
While the chicken is marinating, begin preparing the macaroni salad. Bring a large pot of water (approximately 4 quarts) to a boil over medium-high heat.
⏱️ 10 min
- 6
Add about 1 tablespoon of salt to the boiling water, then add the elbow macaroni. Give it a quick mix with a wooden spoon.
⏱️ 1 min
- 7
Cook the macaroni for 9 to 11 minutes, or until desired tenderness. Drain the cooked macaroni and set it aside to cool slightly.
⏱️ 12 min
- 8
While the macaroni cooks, prepare the vegetables for the salad. Shred the carrots and white onion using a box grater.
⏱️ 5 min
- 9
In a large bowl, combine the drained macaroni, shredded white onion, and shredded carrots.
⏱️ 2 min
- 10
Add the apple cider vinegar, sugar, mayonnaise, and heavy cream to the macaroni mixture. Season with salt and pepper to taste.
⏱️ 2 min
- 11
Mix all the macaroni salad ingredients until everything is well combined. Set aside.
⏱️ 2 min
- 12
After the chicken has marinated, heat a large skillet or griddle over medium-high heat. Add 1 tablespoon of oil and spread it evenly.
⏱️ 2 min
- 13
Place the marinated chicken thighs onto the hot skillet. Cook for about 5 to 6 minutes on each side, until cooked through and nicely caramelized.
⏱️ 12 min
- 14
Remove the cooked chicken from the heat and set it aside to rest for a few minutes.
⏱️ 1 min
- 15
To serve, place a portion of cooked white rice on a plate, forming a dome shape. Place some steamed cabbage next to the rice.
⏱️ 2 min
- 16
Arrange the cooked Hawaiian BBQ chicken on top of the steamed cabbage. Add a generous scoop of the macaroni salad next to the white rice.
⏱️ 2 min
- 17
Optionally, drizzle a little bit of teriyaki glaze over the white rice and sprinkle some parsley flakes over the white rice. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Hawaiian BBQ Chicken and Macaroni Salad
For the Hawaiian BBQ Chicken
- 1/2 cup brown sugar
- 1 cup soy sauce
- 1/2 cup honey
- 1/3 cup sriracha sauce
- 1 tablespoon ginger paste
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds chicken thighs, skinless, boneless
- 1 tablespoon oil, for cooking, or as needed
- as needed teriyaki glaze, optional, for topping
- as needed parsley flakes, optional, for topping
For the Macaroni Salad
- 1 tablespoon salt, for pasta water, or as needed
- 1 pound elbow macaroni
- 2 carrots, shredded
- 1/4 white onion, shredded
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1 1/2 cups mayonnaise
- 1/3 cup heavy cream
- as needed salt, to taste
- as needed pepper, to taste
For Serving
- as needed white rice, cooked
- as needed cabbage, steamed
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the brown sugar, soy sauce, honey, sriracha sauce, ginger paste, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper.
⏱️ 3 min - 2
Whisk the marinade ingredients together until well combined.
⏱️ 1 min - 3
Add the skinless, boneless chicken thighs to the marinade. Use tongs to ensure the chicken is thoroughly coated.
⏱️ 2 min - 4
Cover the bowl and place the marinated chicken in the refrigerator to marinate for at least 2 hours.
- 5
While the chicken is marinating, begin preparing the macaroni salad. Bring a large pot of water (approximately 4 quarts) to a boil over medium-high heat.
⏱️ 10 min - 6
Add about 1 tablespoon of salt to the boiling water, then add the elbow macaroni. Give it a quick mix with a wooden spoon.
⏱️ 1 min - 7
Cook the macaroni for 9 to 11 minutes, or until desired tenderness. Drain the cooked macaroni and set it aside to cool slightly.
⏱️ 12 min - 8
While the macaroni cooks, prepare the vegetables for the salad. Shred the carrots and white onion using a box grater.
⏱️ 5 min - 9
In a large bowl, combine the drained macaroni, shredded white onion, and shredded carrots.
⏱️ 2 min - 10
Add the apple cider vinegar, sugar, mayonnaise, and heavy cream to the macaroni mixture. Season with salt and pepper to taste.
⏱️ 2 min - 11
Mix all the macaroni salad ingredients until everything is well combined. Set aside.
⏱️ 2 min - 12
After the chicken has marinated, heat a large skillet or griddle over medium-high heat. Add 1 tablespoon of oil and spread it evenly.
⏱️ 2 min - 13
Place the marinated chicken thighs onto the hot skillet. Cook for about 5 to 6 minutes on each side, until cooked through and nicely caramelized.
⏱️ 12 min - 14
Remove the cooked chicken from the heat and set it aside to rest for a few minutes.
⏱️ 1 min - 15
To serve, place a portion of cooked white rice on a plate, forming a dome shape. Place some steamed cabbage next to the rice.
⏱️ 2 min - 16
Arrange the cooked Hawaiian BBQ chicken on top of the steamed cabbage. Add a generous scoop of the macaroni salad next to the white rice.
⏱️ 2 min - 17
Optionally, drizzle a little bit of teriyaki glaze over the white rice and sprinkle some parsley flakes over the white rice. Serve immediately and enjoy!
⏱️ 1 min