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Hawaiian BBQ Chicken Bowls with Mac Salad
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Hawaiian BBQ Chicken Bowls with Mac Salad

5 hPour 6Nutri-Score C€€
par @hazaleajone16 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chicken thighs (boneless, skinless)Viandes900 g
  • soy sauceÉpicerie120 ml
  • pineapple juiceBoissons120 ml
  • ketchupÉpicerie120 ml
  • garlic (minced)Fruits et légumes4 morceaux
  • ginger pasteÉpicerie15 g
  • brown sugarÉpicerie100 g
  • black pepper (to taste)Épices1 g
  • elbow macaroniCéréales450 g
  • rice vinegarÉpicerie22 ml
  • mayonnaise (divided)Épicerie255 g
  • carrots (shredded)Fruits et légumes90 g
  • onion powder (to taste)Épices2 g
  • green onion (sliced)Fruits et légumes30 g
  • pickle juice (or apple cider vinegar)Épicerie15 ml
  • whole milkProduits laitiers30 ml
  • white sugarÉpicerie4 g
  • salt (to taste)Épices3 g
  • white rice (for serving)Céréales300 g

par portion

Nutrition

656kcal

Glucides
67 g
Protéines
32 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Poêle
  • Marmite
  • Passoire
  • Râpe

pas à pas

Préparation

  1. Make the BBQ marinade

    • Whisk the soy sauce, pineapple juice, ketchup, garlic, ginger paste, brown sugar and black pepper in a bowl.
    • Set a little marinade aside in a separate jar for basting later.
    Étape 1

  2. Marinate the chicken

    • Add the chicken thighs to the marinade and turn to coat.
    • Cover and refrigerate for at least a few hours, or overnight.
    Étape 2

  3. Cook the chicken

    • Cook the chicken in a hot pan until fully cooked through and nicely caramelized.
    • Brush with the reserved marinade at the end of cooking.
    Étape 3

  4. Cook the macaroni

    • Boil the elbow macaroni according to package directions.
    • Drain and let cool slightly.
    Étape 4

  5. Season the warm pasta

    • Toss the warm macaroni with the rice vinegar.
    • Stir in a spoonful of the mayo, then let cool.
    Étape 5

  6. Make the mac salad dressing

    • Whisk the remaining mayo with the pickle juice, milk, sugar, salt and pepper.
    • Fold in the shredded carrots, onion powder and green onion.
    • Fold the dressing into the cooled macaroni.
    Étape 6

  7. Chill and serve

    • Chill the mac salad in the fridge until cold.
    • Serve the BBQ chicken and mac salad with white rice.
    Étape 7
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