Hawaiian BBQ Chicken

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
2

Chicken marinated overnight in soy sauce, sherry, honey, ginger, garlic, star anise turns out moist and delicious and will make you think of the islands.

Ingredients

1 chicken (4 lb.),cut into 8 pieces
1⁄2 cup soy sauce
1⁄4 cup water
1⁄4 cup sherry
1⁄4 cup honey
1 tsp. grated ginger
2 garlic cloves, crushed
1 star anise, crushed
1⁄2 tsp. cracked black pepper
Shoyu Barbecue Sauce (recipe follows)
Salt and pepper, to taste
Steamed white rice
Stir-fried baby bok choy

Shoyu Barbecue Sauce:
1 cup soy sauce
1⁄2 cup brown sugar
1⁄4 cup honey
1⁄4 cup sherry
1⁄4 cup chicken stock
1⁄4 cup water
1 tbsp. plum or hoisin sauce
2 star anise, crushed
2 garlic cloves, crushed
1 slice fresh ginger
Cornstarch slurry

Steps

1. Combine chicken with soy sauce, water, sherry, honey, ginger, garlic, star anise, and black pepper in a large, non-reactive baking pan. Marinate at least 2 hr. or overnight in the refrigerator.

2. Par bake chicken at 400°F. for about 15 min. Or steam the chicken 12-15 min.

3. Prepare Shoyu Barbecue Sauce. Per serving, grill chicken 2-3 min per side, seasoning with salt and pepper to taste.

4. Coat chicken in the Shoyu Barbecue Sauce and wrap in foil. Finish in the oven for about 5 min. so the sauce steams into the chicken.

5. Serve chicken with rice and stir-fried bok choy.

Shoyu Barbecue Sauce:

Combine all ingredients except cornstarch slurry in a medium saucepan. Bring to a boil, stirring constantly. Thicken slightly with cornstarch slurry. Yield: About 2 cups.

Source: Recipe from Chef Brack May

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources