Chef Tylun
Pang’s Ono
BBQ Chicken
By Michelle Winner
Ingredients
3 pounds boneless, skinless chicken thighs
For marinade:
¼ cup finely sliced green onions
2 Tablespoons minced garlic
Recipe from author Chef Tylun Pang’s book.
“What Maui Likes to Eat”.
1 Tablespoon peeled and minced ginger
1 cup soy sauce
Executive Chef Tylun Pang has created a “plantation fusion” concept
1 cup light brown sugar
restaurant KO at the Fairmont Kea Lani in Wailea Maui to share what locals
1 cup water
really eat with guests. This family recipe goes with him to every potluck –
1 cup mirin
only the empty pan comes home.
2 Tablespoons sesame oil
¼ to ½ Tablespoon dried chili flakes(more if
you like it hot)
Garnish: 1 Tablespoon toasted sesame seeds
Instructions
Prepare green onions, garlic and ginger per
ingredient list. Put all into a large container with
lid for marinade. Put all other marinade
ingredients into the container. Add the
boneless chicken thighs, mix well and cover;
put in fridge overnight. Turn occasionally for
even marinating.
Grill chicken over a moderate kiawe charcoal
fire (mesquite is fine) until both sides are done.
If you don’t have a grill you can cook under
your oven broiler. Arrange on a platter or
individual plates, garnish with a sprinkle of
sesame seeds.
Prep time includes the overnight marination
time. Serves: 6 to 8
Originally published on honestcooking.com.