1Start by making the marinade for the chicken by mixing half a cup of brown sugar, one cup of soy sauce, half a cup of honey, 1/3 cup of sriracha sauce, one tablespoon of ginger paste, and one teaspoon of each: garlic powder, salt, and black pepper until well combined.
2Start by making the marinade for the chicken by mixing half a cup of brown sugar, one cup of soy sauce, half a cup of honey, 1/3 cup of sriracha sauce, one tablespoon of ginger paste, and one teaspoon of each: garlic powder, salt, and black pepper until well combined.
3Start by making the marinade for the chicken by mixing half a cup of brown sugar, one cup of soy sauce, half a cup of honey, 1/3 cup of sriracha sauce, one tablespoon of ginger paste, and one teaspoon of each: garlic powder, salt, and black pepper until well combined.
4Add two pounds of skinless, boneless chicken thighs to the marinade.
5Add two pounds of skinless, boneless chicken thighs to the marinade.
6Add two pounds of skinless, boneless chicken thighs to the marinade.
7Put the chicken in the fridge and let it marinate for at least two hours.
8Put the chicken in the fridge and let it marinate for at least two hours.
9Put the chicken in the fridge and let it marinate for at least two hours.
10For the macaroni salad, set a pot to medium-high heat with four quarts of boiling water.
11For the macaroni salad, set a pot to medium-high heat with four quarts of boiling water.
12For the macaroni salad, set a pot to medium-high heat with four quarts of boiling water.
13Add some salt and one pound of macaroni to the boiling water.
14Add some salt and one pound of macaroni to the boiling water.
15Add some salt and one pound of macaroni to the boiling water.
16Give it a quick mix and let it cook for 9 to 11 minutes or until desired tenderness.
17Give it a quick mix and let it cook for 9 to 11 minutes or until desired tenderness.
18Give it a quick mix and let it cook for 9 to 11 minutes or until desired tenderness.
19Drain the macaroni and set it aside.
20Drain the macaroni and set it aside.
21Drain the macaroni and set it aside.
22Shred two carrots and a quarter of a white onion.
23Shred two carrots and a quarter of a white onion.
24Shred two carrots and a quarter of a white onion.
25Add the shredded onion and carrots to a bowl.
26Add the shredded onion and carrots to a bowl.
27Add the shredded onion and carrots to a bowl.
28Add one teaspoon of apple cider vinegar, one teaspoon of sugar, one and a half cups of mayonnaise, 1/3 cup of heavy cream, and salt and pepper to taste to the bowl.
29Add one teaspoon of apple cider vinegar, one teaspoon of sugar, one and a half cups of mayonnaise, 1/3 cup of heavy cream, and salt and pepper to taste to the bowl.
30Add one teaspoon of apple cider vinegar, one teaspoon of sugar, one and a half cups of mayonnaise, 1/3 cup of heavy cream, and salt and pepper to taste to the bowl.
31Mix until everything is well combined.
32Mix until everything is well combined.
33Mix until everything is well combined.
34To cook the chicken, set a skillet on medium-high heat and add some oil.
35To cook the chicken, set a skillet on medium-high heat and add some oil.
36To cook the chicken, set a skillet on medium-high heat and add some oil.
37Add the chicken to the skillet and cook for about 5 to 6 minutes on each side.
38Add the chicken to the skillet and cook for about 5 to 6 minutes on each side.
39Add the chicken to the skillet and cook for about 5 to 6 minutes on each side.
40Remove the chicken from the heat and set it aside.
41Remove the chicken from the heat and set it aside.
42Remove the chicken from the heat and set it aside.
43To serve, place some white rice, steamed cabbage, the chicken, and the macaroni salad on a plate.
44To serve, place some white rice, steamed cabbage, the chicken, and the macaroni salad on a plate.
45To serve, place some white rice, steamed cabbage, the chicken, and the macaroni salad on a plate.
46Drizzle a little bit of teriyaki glaze and some parsley flakes on top.
47Drizzle a little bit of teriyaki glaze and some parsley flakes on top.
48Drizzle a little bit of teriyaki glaze and some parsley flakes on top.
Ingredients
0.5 cup brown sugar
0.5 cup brown sugar
0.5 cup brown sugar
1 cup soy sauce
1 cup soy sauce
1 cup soy sauce
0.5 cup honey
0.5 cup honey
0.5 cup honey
0.33 cup sriracha sauce
0.33 cup sriracha sauce
0.33 cup sriracha sauce
1 tbsp ginger paste
1 tbsp ginger paste
1 tbsp ginger paste
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
2 lbs skinless boneless chicken thighs
2 lbs skinless boneless chicken thighs
2 lbs skinless boneless chicken thighs
white rice
white rice
white rice
steamed cabbage
steamed cabbage
steamed cabbage
teriyaki glaze
teriyaki glaze
teriyaki glaze
parsley flakes
parsley flakes
parsley flakes
salt
salt
salt
1 box elbow macaroni
1 box elbow macaroni
1 box elbow macaroni
2 carrots
2 carrots
2 carrots
0.25 white onion
0.25 white onion
0.25 white onion
1 tsp apple cider vinegar
1 tsp apple cider vinegar
1 tsp apple cider vinegar
1 tsp sugar
1 tsp sugar
1 tsp sugar
1.5 cups mayonnaise
1.5 cups mayonnaise
1.5 cups mayonnaise
0.33 cup heavy cream
0.33 cup heavy cream
0.33 cup heavy cream
Salt and pepper
Salt and pepper
Salt and pepper
Equipment
potskilletbowl
Tips
You can use chicken breast, but breast is a little bit more dry.
Top with teriyaki glaze & parsley flakes (optional).
Hawaiian BBQ Chicken and Macaroni Salad | Clip Recipe