Roasted Hawaiian Chicken + Video
User Reviews
5
Roasted Hawaiian Chicken + Video
Description
The Roasted Hawaiian Chicken recipe centers on a whole or spatchcocked chicken seasoned with a spice blend including coriander, cumin, cinnamon, white pepper, cayenne, and salt. The chicken is first browned skin-side down in oil to develop color and texture, then roasted on a bed of fresh pineapple chunks with mango and lime pieces surrounding it. This setup allows the fruit juices to mingle and infuse the chicken during roasting. The suggested internal temperature to achieve perfect doneness is 165°F in the thickest thigh area.
A glaze made by boiling pineapple juice with apple cider vinegar, brown sugar, paprika, crushed garlic, and sliced serrano chiles is cooked until thickened and adds a sweet, tangy, and mildly spicy coating when brushed or served alongside. The recipe includes detailed instruction for spatchcocking the chicken, which involves removing the backbone and flattening the bird to promote even heat exposure, resulting in juicier meat and crispier skin, especially on the legs.
This dish pairs well with the pineapple and mango used in cooking, complementing the spice and enhancing the overall tropical flavor profile. It is suitable for roasting in the oven and includes tips for proper spatchcocking to improve cooking efficiency and texture.
Proper preparation and handling during spatchcocking is emphasized to maintain cleanliness and safety. Once roasted, the chicken benefits from resting before serving to allow juices to redistribute.
Ingredients
- 4 lb chicken (See Note 1)
- 1 tablespoon vegetable oil
- 1 pineapple halved, sliced into 1 inch pieces, fresh
- 2 Mango sliced
- 2 lime quartered
Spice Blend
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp cumin ground
- 1/2 tsp cinnamon
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper
Glaze
- 6 oz pineapple juice small can or fresh
- 1/4 cup apple cider vinegar
- 2 tbsp light brown sugar
- 1 tbsp paprika
- 4 garlic crushed, cloves
- 2 serrano chile sliced
Instructions
- Preheat oven to 425°F. Cut up the pineapple, mango and limes and set aside. Mix together the kosher salt, coriander, cumin, cinnamon, white pepper and cayenne in a small bowl.
- Either use or cut the whole chicken in half or spatchcock (See Note and watch video).
- Rub chicken with spice mixture all over, pressing to adhere.
- Heat the oil in a large ovenproof skillet over medium-high. Cook chicken, breast side down, until browned and beginning to crisp, about 5 minutes.
- Transfer chicken to a roasting pan with pineapple arranged on bottom in pan. Place chicken, skin side up, on top, then add mango and lime pieces all around. Transfer to oven and roast uncovered until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, about 40–45 minutes.
- While chicken roasts, make glaze. In a small saucepan over medium heat bring pineapple juice, vinegar, garlic, brown sugar, paprika and serrano chiles to a boil and cook until thickened, 12 minutes.
- In last 5 minutes of roasting chicken, brush with the glaze and roast until glaze is bubbling.
- Transfer chicken to a cutting board and allow to rest 10 minutes. Serve chicken, roasted pineapple and mango (discard limes) with any juices from skillet on top.
Notes
- Spatchcock the chicken on a clean surface with the breast side down to ensure safety.
- If the flattened chicken does not lay flat, cut a small triangular piece of cartilage near the breastbone to help it open flat.
- Removing the backbone and flattening the chicken helps cook the legs faster and results in crispier skin and juicy meat.
- The backbone can be saved for making soup stock or discarded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1136 kcal
% Daily Value*
| Calories | 1136kcal | 57% |
| Carbohydrates | 32g | 11% |
| Protein | 86g | 172% |
| Fat | 72g | 111% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 340mg | 113% |
| Sodium | 907mg | 38% |
| Potassium | 1182mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 2505IU | 50% |
| Vitamin C | 55.8mg | 62% |
| Calcium | 98mg | 10% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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