AMAZING HAWAIIAN BBQ CHICKEN ON THE BLACKSTONE GRIDDLE! TRADITIONAL HAWAIIAN PLATE LUNCH

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HAWAIIAN BBQ CHICKEN RECIPE

4 Lbs skinless, boneless chicken thigh
3 cups soy sauce
1 cup sugar
1 cup water
1/2 tsp minced ginger
1/4 tsp minced garlic
1/4 tsp pepper
2-3 tbsp vegetable oil

Mix all ingredients, and place in a bowl/bag with the chicken. Set in refrigerator to chill for at least 5 hours. Once ready, turn griddle on to medium/low (approx. 380-400 degrees). Place oil on the griddle, and lay the marinated chicken on the oil. Cook the first side 3-4 minutes, checking to ensure the chicken is not burning (*it will darken, and some spots may looked burned, but it is the caramelization of the marinade!). Flip the chicken to cook the other side, and baste with leftover marinade (because this had the raw chicken, only baste once). Once chicken has cooked an additional 3 minutes, flip a final time and cook until internal temperature is at least 165 degrees. Serve with your favorite rice and mac salad!

Hawaiian Mac Salad (adapted from Tasty: https://tasty.co/recipe/hawaiian-mac-salad)

½ lb elbow macaroni, cooked according to package instructions until past al dente
3 tablespoons apple cider vinegar
1 ½ teaspoons kosher salt, divided
½ cup whole milk, plus more as needed
3 tablespoons sugar
1 cup mayonnaise, divided
¼ cup white onion, grated
1 cup carrot, grated
½ teaspoon white pepper
2 scallions, thinly sliced, for garnish

Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes (*we recommend letting cool completely).
In a small bowl, mix together 1 teaspoon of salt, ½ cup of milk, the sugar, and ½ cup of mayonnaise.
Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
To the cooled macaroni, add the remaining ½ cup of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup more milk. Season with the remaining ½ teaspoon of salt and the pepper.
Garnish with the scallions before serving. Enjoy!

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