Grilled Liliko'i chicken

Grilled Chicken Preparation This marinade can probably be used for 6 to 8 pounds of chicken.  It makes a lot.

• 3 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2 T cilantro, chopped
• 1 C hoisin sauce
• 1/2 C green onions, finely minced
• 1 T garlic salt
• 1 lemon, juice and zest
• 4 pounds chicken breast and/or thighs with bone and skin

Chili Pepper Liliko'i Sauce
This makes too much sauce for just 4 pounds of chicken.  If you're using it to brush on the chicken, I'd halve the recipe.

• 1 can 12-ounce liliko'i concentrate
• 1/2 C pineapple juice
• 1/4 C mae ploy chili sauce
• 1 tsp chili garlic sauce
• 4 T rice wine vinegar
• 3 T brown sugar
• 1/2 tsp vanilla extract
• 3 T cornstarch
• 3 T water

Instructions

Grilled Chicken Preparation

1. Combine all above ingredients, except chicken and mix well.
2. Marinate chicken for 30 minutes (or longer) in the refrigerator.
3. Preheat oven to 350 degree and set oven rack in the center of the oven or prepare coal in hibachi or grill.  Can also broil in an oven.
4. Arrange chicken, skin side up, on the rack.  Bake 15 minutes at 350 deg. 
5. Change oven to broiler setting.  Broil chicken until skin starts to crisp and is caramelized, about 8 to 10 minutes.  Turning is not necessary.
6. Check to make sure the chicken is done, then remove from oven or grill.
7. Brush the chicken with Chili Pepper Liliko'i Sauce and serve.

Chili Pepper Liliko'i Sauce

1. On medium heat, combine all the ingredients except the cornstarch and water.
2. Stir until combined and sauce starts to bubble.
3. Blend cornstarch and water.
4. Slowly pour cornstarch mixture in the sauce while stirring.
5. Turn the heat down and simmer for 3 - 5 minutes, stirring occasionally.