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Hawaiian BBQ Chicken with Macaroni Salad
1 h 40 minServes 6Nutri-Score C€€
C
1 h 40 min
1 h 40 minHawaiian BBQ Chicken with Macaroni Salad
what you need
Ingredients
chicken thighs (boneless, skinless)Meat900 g
ketchupPantry120 ml
soy saucePantry120 ml
pineapple juiceBeverages120 ml- brown sugarPantry100 g
ginger (grated)Spices6 g
garlic powderSpices8 g
saltSpices3 g
black pepperSpices2 g
elbow macaroniGrains450 g
carrots (shredded)Produce2 pieces- yellow onion (shredded)Produce30 g
- green onion (chopped)Produce20 g
- mayonnaisePantry240 ml
apple cider vinegarPantry15 ml
milkDairy30 ml
sugarPantry4 g- vegetable oilPantry15 ml
- white rice (cooked, for serving)Grains300 g
per serving
Nutrition
716kcal
- Carbs
- 80 g
- Proteins
- 33 g
- Fat
- 29 g
what you’ll use
Tools
Mixing bowl ×2
Grater
Stockpot
Frying pan
Tongs
step by step
Method
- Step 1
Make the marinade
- Combine the ketchup, soy sauce, pineapple juice, brown sugar, ginger, garlic powder, salt and pepper.
- Mix everything together really well.
- Step 2
Marinate the chicken
- Add the chicken thighs to the marinade and turn to coat.
- Cover and refrigerate for at least 1 hour.
- Step 3
Cook the macaroni
- Boil the pasta in salted water, overcooking it by about 3 minutes.
- Drain and let it cool completely.
- Step 4
Prepare the macaroni salad vegetables
- Shred the carrots.
- Shred the yellow onion and chop the green onion.
- Step 5
Make the macaroni salad dressing
- Mix the mayonnaise, apple cider vinegar, milk, sugar, salt and pepper.
- Stir in the shredded carrots, yellow onion and green onion.
- Step 6
Combine and chill the macaroni salad
- Add the cooled noodles to the dressing and mix really well.
- Refrigerate until very cold.
- Step 7
Grill the chicken
- Heat oil in a skillet and add the marinated chicken thighs.
- Flip the chicken continuously, as the marinade burns easily, until cooked through.
- Step 8
Serve
- Serve the grilled chicken with the cold macaroni salad and white rice.