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Hawaiian BBQ Chicken Bowls with Mac Salad
Hoofdgerecht

Hawaiian BBQ Chicken Bowls with Mac Salad

5 uVoor 6Nutri-Score C€€
van @hazaleajone16 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken thighs (boneless, skinless)Vlees900 g
  • soy sauceVoorraadkast120 ml
  • pineapple juiceDranken120 ml
  • ketchupVoorraadkast120 ml
  • garlic (minced)Groente en fruit4 stukken
  • ginger pasteVoorraadkast15 g
  • brown sugarVoorraadkast100 g
  • black pepper (to taste)Kruiden en specerijen1 g
  • elbow macaroniGranen450 g
  • rice vinegarVoorraadkast22 ml
  • mayonnaise (divided)Voorraadkast255 g
  • carrots (shredded)Groente en fruit90 g
  • onion powder (to taste)Kruiden en specerijen2 g
  • green onion (sliced)Groente en fruit30 g
  • pickle juice (or apple cider vinegar)Voorraadkast15 ml
  • whole milkZuivel30 ml
  • white sugarVoorraadkast4 g
  • salt (to taste)Kruiden en specerijen3 g
  • white rice (for serving)Granen300 g

per portie

Voedingswaarden

656kcal

Koolhydraten
67 g
Eiwitten
32 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Koekenpan
  • Soeppan
  • Vergiet
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Cook the macaroni

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

  5. Season the warm pasta

    • Toss the warm macaroni with the rice vinegar.
    • Stir in a spoonful of the mayo, then let cool.
    Stap 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.
    Stap 6

  7. Chill and serve

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