Hawaiian BBQ Chicken

Menu Part: 
Cuisine Type: 

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.


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


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

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources