Maui Wowee Sticky Chicken
1:15 - Prep 0:10 / Cook 1:05
Beginner
There’s just something about a meal served inside a pineapple that transports you to a tropical Isle. The sweet, stickiness of the chicken is bold and bright, while hints of spicy chili powder, tangy citrus, and applewood smoke add a sumptuous complexity that gets better with every bite.
About the cut:
A dark-meat poultry, chicken thighs are a favorite cut for many due to their flavor and tenderness. They start out a little tough because chicken thighs contain more tendons. But when they're cooked properly, they become tender and juicy because thighs contain more fat than white meat.
This recipe was created by our partner, Brigette Duran, who made the dish on our Marshal Centerbox Smoker, but you can make it on your grill or smoker.
4 Servings
Ingredients
For the Maui Wowee Sticky Chicken
- 3 pounds chicken thighs
- 1 cup dry jasmine rice
- 2 small pineapples
- > Spicology’s Maui Wowee Hawaiian Teriyaki Blend
- > chili powder, to taste
- > sesame oil
- > Worcestershire sauce
- > Honey, to taste
- 1 stick butter
For the garnish
- > Siracha sauce, to taste
- > sesame seeds, to taste
Preparation
List
Steps
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1.
Preheat your smoker to 300°F and some applewood chunks for extra flavor.
2.
Place the chicken thighs in a large aluminum pan and add sesame oil, Worchestershire sauce, honey, chili powder, and Spicology Maui Wowee Hawaiian teriyaki blend.
3.
When the smoker is ready, place the chicken thighs on the grill grate and cook with the lid closed for about 45 minutes, until the internal temperature reaches 165°F, using an instant-read thermometer.
4.
Slice the butter into 7 chunks, then halve and core the pineapples.
5.
Remove the remaining pineapple from the shells, dice and set aside.
6.
In a large aluminum pan, combine the diced pineapple and sliced butter, then drizzle with honey.
7.
When the chicken is ready, remove it from the grill and place the thighs in the pan, directly on top of the pineapple.
8.
Cover the pan with aluminum foil, set it on the grill and cook with the lid closed for another 20 minutes.
9.
Cook the rice.
10.
Remove the pan from the grill, discard the aluminum foil and let cool for 5 to 10 minutes.
11.
Add a large spoonful of rice to each pineapple shell.
12.
Dice the chicken into 1 inch cubes, drizzle with honey and season with more teriyaki spice mix, to taste.
13.
Spoon the diced chicken and some of the cooked pineapple into the pineapple shells.
14.
Garnish with chili powder, sriracha and sesame seeds, then serve.
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