Beachcomber Chicken
Submitted by redhussy
Hawaiian-style Beachcomber Chicken marinated in shoyu, ginger, garlic, sherry, ketchup, and sugar then cooked until glazed and sticky. Island flavors meet easy weeknight cooking for a sweet-savory crowd-pleaser.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
1 hrsThis chicken has that unmistakable island vibe: sweet, salty, gingery, and so sticky-good you’ll be licking your fingers.
Chicken thighs soak for an hour in a Hawaiian-style marinade built from crushed ginger and garlic, organic shoyu, sherry, ketchup, and sugar.
The marinade does double duty as a basting sauce during cooking, and if you thicken it with a little cornstarch afterward, it becomes a glossy gravy you’ll want to pour over everything on the plate.
It feeds twelve, making it ideal for a luau, a potluck, or any time you need to feed a crowd without spending all day in the kitchen.
Kitchen Tips
- Crush the ginger and garlic together with the flat side of a knife or in a mortar to release the most aromatic oils into the marinade
- The full hour of marinating is worth it; the shoyu and sugar penetrate the meat and create a deeper flavor
- Thicken the leftover marinade with a cornstarch slurry and bring it to a boil for a quick gravy that ties the whole plate together
- This also works beautifully on the grill; skip the microwave and cook over medium heat, basting frequently, for charred, smoky edges
Ingredients
Directions
Crush ginger and garlic together.
Combine the rest of the ingredients into a s auce.
Marinate the chicken for an hour.
Drain the chicken from all excess marinade, reserving liquid.
Microwave on high for 12 minutes; skin side down, if using thighs, breast side down for whole chicken.
Cover. Turn chicken pieces and baste with marinade.
Microwave on high for 13 minutes, cover.
If desired thicken marinade with a little cornstarch and use it as a gravy.
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