Main
Hawaiian BBQ Chicken with Mac Salad
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minHawaiian BBQ Chicken with Mac Salad
what you need
Ingredients
chicken thighs (boneless, skinless)Meat900 g
soy saucePantry120 ml
pineapple juiceBeverages120 ml
ketchupPantry120 ml
garlic (minced)Produce4 pieces
ginger pasteProduce15 g- brown sugarPantry100 g
black pepper (ground)Spices2 g
elbow macaroniGrains450 g- rice vinegarPantry22 ml
- mayoPantry30 ml
- carrots (shredded)Produce90 g
onion (grated)Produce0.5 pieces- green onion (sliced)Produce30 g
- mayoPantry240 ml
apple cider vinegarPantry15 ml
whole milkDairy30 ml- white sugarPantry4 g
saltSpices3 g
per serving
Nutrition
715kcal
- Carbs
- 67 g
- Proteins
- 33 g
- Fat
- 35 g
what you’ll use
Tools
Mixing bowl ×2
Grill- Stockpot
Colander
Grater
step by step
Method
- Step 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.
- Step 2
Marinate the chicken
- Add the chicken thighs to the marinade and turn to coat well.
- Cover and refrigerate.
- Step 3
Cook the macaroni
- Boil the elbow macaroni in salted water until tender.
- Drain and rinse under cold water, then let cool completely.
- Step 4
Dress the pasta
- Toss the cooled macaroni with the rice vinegar and the smaller amount of mayo.
- Step 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.
- Step 6
Combine the mac salad
- Fold the dressing into the macaroni until evenly coated.
- Step 7
Chill the mac salad
- Cover and refrigerate until cold.
- Step 8
Grill the chicken
- Grill the marinated chicken thighs over medium-high heat, turning once, until cooked through and nicely charred.
- Step 9
Serve
- Serve the grilled chicken with the cold mac salad on the side.
most cooked first