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Auntie Mollie's Hawaiian Chicken Ono Recipe

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This recipe for Auntie Mollie's Hawaiian Chicken Ono is from Church @ Pierce Road, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 to 10 boneless chicken thighs with skin on (any part will do but thighs and dark meat have more flavor)

Brine:
2 quarts water
cups soy sauce
1 TBSP vegetable oil
2 TBSP minced garlic
1 tsp. ginger (powdered is fine)

Glaze:
2 1/4 cups pineapple juice (I use (dole's Pineapple-orange)
1/4 cup packed dark brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
4 minced garlic cloves
1 tsp. ginger
2 tsp. chili sauce
2 TBSP honey
1/2 cup of any fruit jam (peach, apricot, apricot-pineapple ) I use strawberry
Directions:
Directions:
Combine brine ingredients in a large, water tight container with a cover. Add chicken and refrigerate (covered) for 8 hours. Do not time longer than 8 hours or it will be too salty.

Combine glaze ingredients into a non-stick sauce pan and bring to a boil. reduce heat and let simmer at medium heat until thick and syrupy - about 20-25 minutes. Let cool.

Preheat oven to 450º. Spray large flat cooking pan with non-stick cooking spray. Remove chicken from brine and drain and pat dry the chicken pieces with paper towels. Discard brine). Put chicken pieces onto cooking tray and sprinkle with a little salt, pepper or whatever spices you like. Cook chicken in oven for about 35-40 minutes or until chicken pressed with finder offers resistance and skin is nicely browned. Turn up oven to broil and cook chicken until skin is nicely browned and crispy. Let cook before cutting up.

Drizzle glaze over chicken and use any remaining glaze for gravy. Serve with white rice. and is "ono" (delicious in Hawaiian)
Personal Notes:
Personal Notes:
Brine and glaze can be made ahead and refrigerated up to 3 days.

 

 

 

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