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Hawaiian BBQ Chicken with Mac Salad
Plat

Hawaiian BBQ Chicken with Mac Salad

1 h 15Pour 6Nutri-Score C€€
par @arianamariaa11105 imports3 fois cuisinées
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 pasteFruits et légumes15 g
  • brown sugarÉpicerie100 g
  • black pepper (ground)Épices2 g
  • elbow macaroniCéréales450 g
  • rice vinegarÉpicerie22 ml
  • mayoÉpicerie30 ml
  • carrots (shredded)Fruits et légumes90 g
  • onion (grated)Fruits et légumes0,5 morceaux
  • green onion (sliced)Fruits et légumes30 g
  • mayoÉpicerie240 ml
  • apple cider vinegarÉpicerie15 ml
  • whole milkProduits laitiers30 ml
  • white sugarÉpicerie4 g
  • saltÉpices3 g

par portion

Nutrition

715kcal

Glucides
67 g
Protéines
33 g
Lipides
35 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Gril
  • Marmite
  • Passoire
  • Râpe

pas à pas

Préparation

  1. Make the marinade

    • Whisk the soy sauce, pineapple juice, ketchup, minced garlic, ginger paste, brown sugar and black pepper in a bowl until the sugar dissolves.
    Étape 1

  2. Marinate the chicken

    • Add the chicken thighs to the marinade and turn to coat well.
    • Cover and refrigerate.
    Étape 2

  3. Cook the macaroni

    • Boil the elbow macaroni in salted water until tender.
    • Drain and rinse under cold water, then let cool completely.
    Étape 3

  4. Dress the pasta

    • Toss the cooled macaroni with the rice vinegar and the smaller amount of mayo.
    Étape 4

  5. Make the mac salad dressing

    • In a bowl, mix the remaining mayo with the apple cider vinegar, milk, white sugar, salt and pepper.
    • Stir in the grated onion, shredded carrots and green onion.
    Étape 5

  6. Combine the mac salad

    • Fold the dressing into the macaroni until evenly coated.
    Étape 6

  7. Chill the mac salad

    • Cover and refrigerate until cold.
    Étape 7

  8. Grill the chicken

    • Grill the marinated chicken thighs over medium-high heat, turning once, until cooked through and nicely charred.
    Étape 8

  9. Serve

    • Serve the grilled chicken with the cold mac salad on the side.
    Étape 9
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