Luxe Beat Magazine April 2014 | Page 36

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.