Samoan Bbq Chicken Recipes

HAWAIIAN GRILLED TERIYAKI CHICKEN

Steps:

• Place chicken thighs in a bowl or gallon-sized Ziploc bag, set aside.Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves.Pour marinade over chicken, press air out of bag, and seal tightly (or cover the bowl and make it as air-tight as possible). Refrigerate overnight (or at least 4 hours). Remove chicken from bag and set aside. Do NOT discard marinade.
• In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes.
• Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken).Continue to grill chicken until done (165 degrees internal temp).
• Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.

TAISI MOA (SAMOAN CHICKEN BAKED IN BANANA LEAVES)

Steps:

• In a bowl, whisk together the soy sauce, barbeque sauce (I used a Chinese one), ginger and coconut milk. Check the taste of the marinade adding more soy sauce, barbecue sauce or ginger to your taste.
• Place the chicken, plantain and sweet potato in a large bowl and pour over the marinade. Marinate for 30 minutes.
• Gently warm the banana leaf over a fire until the leaf is pliable (do not burn it), just 3 minutes. (Istead of banana leaf and baking sheet, you can use a baking mold with lid, it's not the same but it's better then nothing).
• Cut the leaf into four large squares from 30 x 30 cm.
• Place the chicken onto the banana leaf square and evenly divide the vegetables on top.
• Pour any remaining marinade and fold the leaves around the chicken.
• Tie the package and place them in a baking sheet (lined with baking paper).
• Bake in a previously pre-heated oven at 180°C until the chicken is tender and completely done (around 1 hour).
• Check the package occasionally to make sure they do not burn.

POLYNESIAN PULLED CHICKEN

Steps:

• In a 3- or 4-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Remove chicken; cool slightly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook, covered, on high 15-20 minutes or until sauce is thickened. Shred chicken with two forks. Return to slow cooker; heat through., Serve with buns and, if desired, sprinkle with cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve on buns. If desired, sprinkle with cilantro.

POLYNESIAN BBQ SAUCE

Steps:

• Combine all ingredients in a bowl. Can be stored in the refrigerator for up to 1 month.

SAMOAN BBQ CHICKEN

Steps:

• 1. Mix the soy sauce and water first. 2. Add the brown sugar and stir until dissolved 3. Add the onions, garlic and ginger root. 4. Marinate chicken, the longer you let it soak, the better. 5. BBQ it (all our Samoan and Tongan friends only use charcoal - gas doesn't give it the right flavor). We pull each piece out dripping wet and baste the others that are on the grill already as you put the new one on. Repeat for all pieces. Flip them often - you're not looking for blackened or dry, just bouncy, juicy meat.