Chef Tylun Pang’s Ono BBQ Chicken

Executive Chef Chef Pang has created a “plantation fusion” concept restaurant KO at the Fairmont Kea Lani in Wailea Maui to share what locals really eat with guests. This family recipe goes with him to every potluck – only the empty pan comes home.
By Michelle M. Winner – Photo by Kaz Tanabe

Tylun Pang BBQ Chicken

Chef Tylun Pang's Ono BBQ Chicken
 
Prep Time
Cook Time
Total Time
 
Executive Chef Chef Pang has created a "plantation fusion" concept restaurant KO at the Fairmont Kea Lani in Wailea Maui to share what locals really eat with guests. This family recipe goes with him to every potluck - only the empty pan comes home.
Author:
Recipe Type: Grilled Entree
Serves: 6 to 8
Ingredients
  • 3 pounds boneless, skinless chicken thighs
  • For marinade:
  • ¼ cup finely sliced green onions
  • 2 Tablespoons minced garlic
  • 1 Tablespoon peeled and minced ginger
  • 1 cup soy sauce
  • 1 cup light brown sugar
  • 1 cup water
  • 1 cup mirin
  • 2 Tablespoons sesame oil
  • ¼ to ½ Tablespoon dried chili flakes( more if you like it hot)
  • Garnish: 1 Tablespoon toasted sesame seeds
Instructions
  1. Prepare green onions, garlic and ginger per ingredient list. Put all into a large container with lid for marinade. Put all other marinade ingredients into the container. Add the boneless chicken thighs, mix well and cover; put in fridge overnight. Turn occasionally for even marination.
  2. grill chicken over a moderate kiawe charcoal fire ( mesquite is fine) until both sides are done. If you don't have a grill you can cook under your oven broiler. Arrange on a platter or individual plates, garnish with a sprinkle of sesame seeds.
Notes
Prep time includes the overnight marination time.
 

2 Comments

Leave a Reply

Your email address will not be published.

Rate Recipe: