Funky Q Chicken Recipe

Prepare and marinate chicken

Pat the chicken dry with paper towels. In a large bowl, whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs apple cider vinegar, 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tbs brown sugar, 1 tsp hot sauce, 1.5 tsp kosher salt and 3/4 tsp black pepper. Add the chicken and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Make the glaze

In a small saucepan over medium heat combine 3/4 cup ketchup, 1/4 cup pineapple jam (or drained mashed crushed pineapple), 2 tbs hoisin, 1 tbs dark brown sugar, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp lime juice and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer, stirring. Reduce heat to low and simmer 6–8 minutes until slightly thickened. Stir in 1 tbs butter until melted for shine. Remove from heat and set aside; reserve about 1/4 cup glaze for serving and use the rest for basting.

Preheat and oil grill

Preheat grill to medium-high (about 400°F / 200°C). If using a grill pan or cast-iron skillet, heat it over medium-high and brush with a little oil.

Cook chicken

Place chicken skin-side down on the hot grill. Cook 6–8 minutes until nicely browned and release from the grate. Flip and cook 6–8 more minutes. Begin brushing the top with Funky Q glaze every 2 minutes after the first flip, turning and glazing until the internal temperature reaches 165°F (74°C) and glaze is sticky and slightly caramelized, about 4–6 additional minutes. Total cook time will be ~18–25 minutes depending on piece size. If flare-ups occur, move chicken to a cooler part of the grill to finish.

Finish

Transfer chicken to a resting platter and loosely tent with foil for 5 minutes. Brush with reserved 1/4 cup glaze just before serving.

Assemble slaw

In a medium bowl combine 3 cups shredded cabbage, 1 cup julienned mango, 1/2 cup diced pineapple, 1/4 cup thinly sliced red onion and 2 tbs chopped cilantro. In a small bowl whisk together 2 tbs lime juice, 1 tsp honey, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over slaw and toss to combine. Let sit 10 minutes to marry flavors before serving.

Plate each portion with 2 pieces of Funky Q Chicken, a generous scoop of mango-pineapple slaw, and garnish with a sprinkle of sesame seeds, sliced scallions and a lime wedge. Serve remaining glaze on the side for dipping.