Grilled Guava Chicken
By Chef Mark “Gooch” Noguchi
photo courtesy of Kona Brewing Co.
Ingredients
12 oz guava concentrate
6 oz Kona Tropical Punch Seltzer
1 cup sugar
2 oz garlic, minced
2 oz ginger, minced
¼ cup ketchup
¼ cup oyster sauce
¼ cup soy sauce
¼ cup scallions, thinly sliced
1 Tbsp 5-spice seasoning
1 Tbsp kosher salt
¼ tsp cayenne
2-3 lb chicken thighs, boneless/skinless
rice or Fresh AF Summer Salad, see below
¼ cup scallions, chopped for garnish
Instructions
In a large bowl, combine all ingredients except chicken. Set aside 1 cup of this marinade for basting, and pour the rest over the chicken making sure all pieces are evenly coated. Transfer to an airtight container and marinate in the fridge for 6-8 hours.
Get a grill ripping hot and grease the grill grate with oil to hinder sticking. Remove the chicken from the marinade and grill, turning and basting, until cooked through to an internal temperature of 160-165 F. Let the chicken rest 5 minutes, slice and serve with rice or Fresh AF Summer Salad (recipe follows), garnished with chopped scallions.
Fresh AF Summer Salad
1 lb local lettuces, cleaned and torn into bite-sized pieces
2 each hard boiled eggs, sliced
1 each Japanese cucumber, deseeded and sliced
1 cup cherry tomatoes, halved
¼ each red onion, sliced paper thin
¼ cup sunflower seeds, roasted
¼ cup Gruyere or Parmesan cheese, shaved
2-3 pieces Guava Chicken, sliced thin
2 cups Big Wave Honey Dijon Dressing, see below
Garnish
¼ cup fried onions
½ cup scallions, chopped
In a large bowl, combine all ingredients except for the garnishes and dressing. Garnish with fried onions and scallions and serve with dressing on the side.
Big Wave Honey Dijon Dressing
4 Tbsp red onion, minced
1 tsp garlic, minced
1 Tbsp + 1tsp whole grain dijon mustard
1 ½ cups extra virgin olive oil
½ cup red wine vinegar
¼ cup honey
2 Tbsp sugar
2 Tbsp Big Wave Blonde Ale
2 tsp kosher salt
½ tsp black pepper
1 dash Tabasco Sauce
1 cup fried onions
Put everything into a 1 quart mason jar with lid, give it to your buddy and have him shake it until it is emulsified. Sit and have a Kona while he finishes your dressing.
Recipe edited by Sarah Burchard