Island Style Grilled Chicken Recipe

Prepare and marinate

Pat 4 chicken breasts dry. In a bowl combine 2 tbs olive oil, 2 tbs soy sauce, 2 tbs fresh lime juice, 2 tsp minced garlic, 1 tbsp brown sugar, 1 tsp ground ginger, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine. Place chicken in a resealable bag or shallow dish and pour marinade over. Marinate in refrigerator for 30 minutes to 2 hours (30 minutes if pressed for time, up to 2 hours for more flavor).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat and lightly oil the grates/pan.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear. Rest chicken for 5 minutes before slicing to retain juices.

Combine and reduce

In a small saucepan combine 1 cup guava juice, 1/2 cup liliko'i (passion fruit) juice or puree, 1/4 cup pineapple juice, 2 tbs honey, 1 tbs rice vinegar and 1 tsp soy sauce. Bring to a simmer over medium heat.

Reduce to sauce

Simmer gently, stirring occasionally, until the mixture reduces by about half and thickens to a glaze-like consistency, about 12–15 minutes. Watch carefully so it doesn't burn.

Finish sauce

Off the heat whisk in 1 tbsp unsalted butter until glossy. Season with 1/4 tsp salt and 1/4 tsp cracked black pepper. Taste and adjust acidity or sweetness with a splash more rice vinegar or honey if needed. Keep warm until serving.

Strain (optional)

If you prefer a smooth sauce, strain through a fine mesh sieve to remove seeds or pulp before finishing with butter.

Cook potatoes

Place 2 lbs peeled and cubed potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm dairy and sauté garlic

While potatoes cook, warm 1/2 cup whole milk, 3 tbs butter and 2 tbs cream (or half-and-half) in a small saucepan until butter melts. In a small skillet, gently sauté 3 minced garlic cloves in 1 tsp butter over low heat until fragrant but not browned, about 1 minute; remove from heat and stir into warmed milk/butter mixture to infuse.

Mash potatoes

Drain potatoes thoroughly and return to the pot. Mash with a potato masher or ricer until mostly smooth. Gradually add the warm milk/butter/garlic mixture, mashing to desired consistency. Season with 1.5 tsp salt and 1/2 tsp black pepper. Keep warm until serving.

Blanch green beans (optional for brighter color)

Bring a pot of salted water to a boil. Add 1 lb trimmed green beans and blanch 2 minutes until bright green and just tender. Transfer immediately to an ice bath to stop cooking; drain and pat dry. (If you prefer crisp-tender beans, you may skip blanching and sauté a bit longer.)

Sauté

Heat 1 tbs olive oil and 1 tsp butter in a large skillet over medium-high heat. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Add the blanched/drained green beans and sauté 3–4 minutes until heated through and slightly blistered. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fresh lemon juice if using. Toss to coat and remove from heat.

Slice the rested grilled chicken breasts diagonally. Spoon 2–3 tbs of the warm guava & liliko'i reduction over each chicken breast and place chicken on a bed of garlic mashed potatoes. Add a portion of sautéed green beans to the plate. Garnish with 2 tbs thinly sliced cilantro or scallions and a sprinkle of toasted sesame seeds if desired. Serve immediately.