Description
A delicious dish combining sweet and tangy Hawaiian BBQ chicken with creamy macaroni salad, perfect for summer cookouts or family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1/2 cup Hawaiian-style BBQ sauce
- 1 tbsp soy sauce
- 1 tsp garlic powder
- Salt & black pepper, to taste
- 2 cups elbow macaroni, cooked & cooled
- 1/2 cup mayo
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/4 cup shredded carrots
- 1/4 cup finely chopped celery
- Cooked white rice (for serving)
- Chopped parsley (for garnish, optional)
Instructions
- Toss the chicken with BBQ sauce, soy sauce, garlic powder, salt, and pepper. Let it marinate for 30 minutes.
- Preheat your grill or skillet to medium-high heat. Cook the chicken for 6–7 minutes per side, basting with extra BBQ sauce until caramelized and cooked through.
- In a bowl, mix mayo, vinegar, sugar, salt, and pepper. Stir in the pasta, shredded carrots, and chopped celery. Chill in the fridge for at least 30 minutes.
- Place a layer of cooked white rice in a bowl. Top it with the grilled BBQ chicken and a scoop of creamy macaroni salad. Garnish with chopped parsley if desired.
Notes
For extra flavor, add pineapple chunks to the chicken marinade. Use your favorite BBQ sauce; sweeter sauces work best!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Hawaiian BBQ, chicken recipe, macaroni salad, summer dish, grilled chicken