‘Ohana Grilled Chicken
This is the last of the recipes I’m posting from the Moana dinner and movie party – but don’t think its the “least” of them! This is a great recipe, and is one of the ones given to my mom when we asked on our first trip ever.
We’ve made this MANY times over the years since then, and I must admit that there is one drawback to this recipe – it really has to be grilled. I’ve tried to bake it, saute it and everything in between, and it just doesn’t taste as good unless you grill it. Somehow, it needs that extra boost to be all it can be.
With that being said, don’t skip the recipe! Just save it for a nice day and a hot grill. The chicken (or you could do pork) will need to marinate for two to three days, and I do strongly suggest you actually follow that for this one. It needs to soak in and really do its work. The chicken will be tender and moist if you give it time!
The recipe itself is super simple. First, you need to use a blender or food processor. A whisk won’t cut it here, because you’d be whisking for days. So pull out the food processor and then gather your ingredients. You’re going to dump the garlic, malt vinegar, lemon juice, Tabasco, salt, pepper, and brown sugar all together. Put the lid on, and measure out your olive oil into a container with a pour spout. Then slowly drizzle it in as you run the food processor. You want the mixture to form an emulsification (hence the reason you need the food processor). Don’t panic when this comes out! It is not a thin marinade – it will come out pretty thick. This is good, because it really sticks to the chicken well.
Now, put your chicken in a bowl or a resealable bag (in a bowl), and pour about half the marinade in with it. Seal the bag, getting as much air as you can out without making a mess. Then leave it in the fridge for 2-3 days. The leftover marinade needs to go into a container and then into the fridge. You’re going to use this to baste the chicken as you grill it later.
Once your 2-3 days have passed, fire up the grill and get the chicken cooking. As it cooks, baste it liberally with the reserved marinade. Once it has reached an internal temperature of 165 degrees, pull it off the grill and let it rest for about 10 minutes.
In the restaurant, they serve the chicken with dipping sauce. I don’t have the copy of the peanut sauce – somewhere in the last move it was lost! But I’m going back to ‘Ohana in a few months. While I’m there, I’ll get that recipe and post it! Until then, I’d suggest using the one found at AllEars.net. I’m pretty sure its the same one.
The pictures for this really don’t do it justice, but when the chicken was taken off the grill, I didn’t get to the camera before the guests got to the chicken…. so the photos were taken quickly with what I could rescue briefly!
I hope you try this, and if you do, please let me know how it goes! Have you had this before? Been to Ohana? What did you think?
Given to me over 10 years ago at Ohana, its as good now as it was then!
- 2 tbsp garlic, minced
- 1/4 c malt vinegar
- 1/4 c lemon juice
- 3 dashes Tabasco
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 c light brown sugar
- 1 c olive oil
Put all of the ingredients, except the olive oil, into a food processor.
Slowly pour the olive oil into the processor as it is running, forming a thick emulsification.
Put the chicken into a resealable plastic bag or container. Pour half of the marinade over the chicken. Save the rest in a container.
Let chicken marinate for 2 to 3 days.
When ready to cook, heat grill and grill chicken until the internal temperature reaches 165 degrees Fahrenheit. Use the saved marinade and baste the chicken frequently while grilling.
Remove chicken from heat when done and let rest for 10 minutes. Enjoy!