Maracujá Glazed Chicken
2 cups of Maracujá
2 tbsp honey
1 cup of brown sugar
1 tbsp Chili garlic paste
2 tsp corn starch
1 tbsp cold water
1 5lb whole chicken (rinsed and patted dry)
1 cup of curly parsley (rough chop)
1 tbsp fresh cracked black pepper
6 cloves of garlic (medium dice)
1 tbsp kosher salt
1 tbsp extra virgin olive oil
1 cup Maracujá glaze
- Combine Maracujá, honey, brown sugar, and chili garlic paste in medium sauce pan over medium heat.
- Bring to a boil stirring frequently. Boiling Maracujá opens up this sour's prolific profile.
- If it starts to foam up reduce heat. Boiling too hard or too long creates a sour "warhead" style sauce that creates too much punch for a savory dish.
- Combine corn starch and cold water and blend.
- Whisk corn starch slurry into saucepan and bring back to a boil.
- Reduce heat and simmer for 15 minutes or until sauce thickens.
- Place into a storage container and chill in refrigerator.
- After rinsing and drying chicken, remove any innards if your chicken comes with them. Rub chicken with salt, pepper, garlic, and parsley.
- The key to grilling this chicken with Maracujá is an even application of salt to the outside of the chicken. The Maracujá glaze is fierce with sweet and sour flavor and a well-salt and peppered chicken will help create a savory balance anyone can enjoy!
- Give it a light drizzle with the olive oil and add garlic to your rub. I like to place chicken in a 2 gallon freezer bag, once rubbed, and let it rest in the fridge for an hour.
- Fire up the grill to medium high.
- On the grill, lay the chicken out skin side up and grill for 8 minutes over medium high heat.
- Apply Maracujá Glaze, flip chicken and grill skin side down on the grill for another 5-6 minutes.
- Flip again and grill skin side up for 25 minutes or until internal temperature at the thickest part of the breast reads 165 degrees Fahrenheit.
- Apply Maracujá glaze and increase heat to caramelize the glaze to the chicken on both sides. Take no more than two minutes on the grill to glaze the last time.
- Now that your chicken is done, let it rest for ten to fifteen minutes. It will still be hot but the internal juices need to settle and keep the chicken moist.
- When the ten to fifteen minutes is up.....devour!
Bonus Recipe: Plantain Potato Salad
- 1 large sweet potato (peeled and medium dice)
- 7 Peruvian Purple Potatoes (rinsed and 1/8 inch slice)
- 1 large plantain (large dice)
- 1 1/2 cup vegetable oil in a medium cast iron skillet for frying
- 1/2 cup green onion (small dice)
- 1/4 cup red onion (small dice)
- 1/2 cup hot and spicy pickles (small dice! Pick your favorite.)
- 10-12 cherry tomatoes (halved)
- 1 1/2 cup of mayonnaise
- 1/4 cup Miller's mild and sweet mustard (or a pepper chutney)
- 1/4 cup pickle juice (from the pickle jar of pickles you used!)
- 1/8 cup Maracujá Glaze
- 1 tbsp lemon juice
- Salt and pepper to taste
- Add a pinch of salt each to two small stock pots or medium sauce pans.
- Boil your sweet potato and purple potatoes separately to keep the purples from bleeding on the sweet potato. Boil potatoes until just fork tender.
- Remove from heat and drain in a colander while applying cold water over them to stop them from cooking.
- Heat vegetable oil in medium cast iron skillet.
- Once hot, fry diced plantains for about 2 minutes or until golden brown with dark brown edges.
- Remove from oil with a slotted spoon, sprinkle with salt, then let them rest.
- In a large glass bowl, combine mayonnaise, mustard/chutney, pickle juice, Maracujá Glaze and lemon juice. Add a pinch of salt and pepper and whisk until blended.
- Gently fold in pickles, plantains, red and green onion and potatoes. Coat evenly and salt and pepper again, if necessary.
- Let potato salad chill for 1 hour. Before serving, garnish with tomatoes and extra green onion.