Liliko‘i Teriyaki Chicken

This is a rather simple teriyaki chicken dish, but with a difference: tart-sweet liliko‘i, also known as passionfruit, plus the heat and flavor profile of two of my favorite Ka‘iulani spice mixtures.

If you already have a favorite teriyaki chicken recipe, use it, but add the spices. My hānai, or informally adopted, daughter Nani has a daughter named Liliko‘i, and I named this dish after her.

Ingredients

• 2 tsp Ka‘iulani Pele’s Fire
• 3 Tbsp Ka‘iulani Hawaiian Spice
• 8 chicken leg quarters, legs and thighs attached

For the Sauce

• 1 cup low-sodium soy sauce
• 2 Tbsp chopped ginger
• 2 Tbsp chopped garlic
• 1/2 cup saké
• 1 1/2 cups water
• 1/3 cup liliko‘i jelly or jam, or any preferred flavor of jelly or jam
• 1/2 cup green onions, sliced
• 1/2 bunch cilantro, chopped, with some leaves set aside for garnish

Directions

Preheat oven to 350° F.

Mix Ka‘iulani Hawaiian Spice and Ka‘iulani Pele’s Fire together. Rub the spice mixture on the chicken, inside and out, including under the skin.

Marinate for 1 to 2 hours.

Combine sauce ingredients and set aside.

Place chicken in a roasting pan and pour sauce over the top. Bake for 60 to 90 minutes, until the chicken is no longer pink inside, the juices run clear, and the leg wiggles easily.

When chicken is cooked, place on a platter and pour sauce over.

Garnish with cilantro leaves.

Makes 4 to 6 servings.

Variation

When cooking for a crowd, double the ingredients and proceed as above.

More Island-Inspired Cooking Ideas

For more bold, handcrafted seasoning blends, explore the full Ka‘iulani Spices collection. You can also pair this dish with a tropical side like Ka‘iulani Jasmine Curry Rice, including Jasmine Curry Rice with Mango Pieces, Jasmine Curry Rice with Pineapple, or Jasmine Curry Rice with Dried Cranberries.

Visit kaispices.com to discover more “Flavor Without the Labor” products from Ka‘iulani Spices.