Island Chicken

"This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty."
 
Download
photo by IngridH photo by IngridH
photo by IngridH
photo by alligirl photo by alligirl
photo by Jamilahs_Kitchen photo by Jamilahs_Kitchen
photo by Zurie photo by Zurie
Ready In:
1hr 15mins
Ingredients:
10
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat your oven to 400 degrees F.
  • Glaze:

  • In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
  • Chicken:

  • Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
  • Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
  • Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
  • Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I almost always stick with chicken breasts for recipes like this, but in this case, I really wanted to see the full effect of a whole chicken coming out of the oven after finishing up this recipe! Loved the sweet, slightly tangy flavor & even though there were just the 2 of us, I took it to the table before carving it & wished we'd had company! Absolutely great dinner it provided, & I'll be keeping this recipe around! Thanks for sharing it! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
     
  2. I loved the glaze on this chicken! The pinapple added a little something to the flavor, without making it taste too much like teriyaki. It was very nicely balanced. Like another reviewer, I skipped the brown sugar, but instead added a tiny bit of molasses to replace some of the flavor that the brown sugar would have brought. Since the weather was nice, I chose to cook this on the grill, over indirect heat, and just basted with the glaze a few times once the bird was nearly done, then added the coconut right before removing from the grill. I was eating alone, so cut the glaze recipe in half and used a game hen instead of a large chicken. Overall, very nice, and something I would definitely make again. Made for ZWT7- Emerald City Shakers.
     
  3. YUM! Loved the flavor from this dish! I did cheat, and use boneless breasts, as that is what I had on hand. The glaze was tasty; I served this with recipe#160331, which was very complementary. I forgot to sprinkle the coconut over, before I took the pic...I'm glad I didn't forget it all together, as it gave another level of flavor! Thanks for sharing a fab recipe, LifeIsGood!
     
  4. I used chicken thighs and had to skip the soy sauce but used a little bit of Gfree Stubbs bbq sauce instead. Cooked the chicken in a bit of the sauce then simmered the extra sauce on the side and poured over like a gravy. I loved the mixture of flavors and even DH who doesn't usually like pineapple with meat loved it. Thank you made for ZWT 7 Saucy Sliverados.
     
  5. Made for ZWT7. Excellent! Lovely, tangy kind of BBQ sauce! Some notes: I did NOT add the 1 tblsp brown sugar in the glaze, because I mixed the rest of the ingredients first, tasted it, and it was sweet enough. This might, of course, be different if your pineapple juice is sour. I stayed with recipe, except had to use lemon zest as I had no orange (at a late hour!). I butterflied my chicken (called a "flattie" here!) because my DH quite likes it, and also because I could get the glaze really into the chicken! Lovely meal (made 2 fresh green veggies, potato röstis and salad as sides). I love coconut: ours is always unsweetened, thank heavens. Just watch the coconut, as it browns easily. Thank you, LifeIsGood! It is indeed, with a chicken like this!
     
Advertisement

Tweaks

  1. I used chicken thighs and had to skip the soy sauce but used a little bit of Gfree Stubbs bbq sauce instead. Cooked the chicken in a bit of the sauce then simmered the extra sauce on the side and poured over like a gravy. I loved the mixture of flavors and even DH who doesn't usually like pineapple with meat loved it. Thank you made for ZWT 7 Saucy Sliverados.
     

RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes