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Hawaiian-style chicken with ratatouille and grilled polenta
90—95 Min
Have you ever been to Hawaii? Even if the islands remain a distant dream, don't worry — it's still possible to bring a little taste of Hawaii to your grill. In this recipe, we show you how to make fruity Hawaiian-style chicken, polenta and aromatic roasted ratatouille — all on your own grill.
Ingredients 4 Portions
For the Hawaiian-style chicken
- 8 pcs.Chicken thighs, bone-in and skin-on
- 250 mlPineapple juice
- 250 mlYogurt
- 3 Pineapple slices, tinned
- 8 Organic lemon, sliced
- Sunflower oil
- 2 tbsp.Grilled Poultry Seasoning Mix
For the polenta
- 250 gPolenta
- 500 mlVegetable stock, clear
- 2 tbsp.Butter
- 4 tbsp.Parmesan, grated
- 4 Egg yolks
- 2 tsp.Curry Mill
- 1 tsp.Thyme, Crushed
- 2 tsp.Sea Salt, Coarse
For the ratatouille
- 4 pcs.Tomatoes
- 1 pcs.Zucchini
- 2 pcs.Bell peppers
- 2 pcs.Red onions
- 1 pcs.Salad cucumber
- 200 gGreek sheep's milk cheese
- Olive oil
- 2 tsp.Greek Cuisine Gyros Seasoning Mix
- 1 tsp.Marjoram, Crushed
- 1 tsp.Parsley, Chopped
- 1 pinchPepper Rainbow, Whole
- 1 pinchSea Salt, Coarse
Preparation
- 1
Wash the chicken thighs with cold water and pat them until dry.
- 2
Make a marinade from the pineapple juice, yoghurt, Kotányi Grilled Poultry and oil. For best results, add the ingredients to a mixing beaker and mix them into a smooth liquid using a hand blender.
- 3
Pour the marinade over the chicken thighs and add the lemon slices. Place the marinated chicken in the refrigerator for a few hours.
- 4
For the polenta, heat the vegetable stock with the salt, butter and curry powder. Stir in the polenta and cook for 10 minutes, stirring constantly. Mix in the parmesan. Allow to cool. Mix in the egg yolks. Spread the mixture in a dish and bake for 40 minutes at 170°C (338°F).
- 5
For the ratatouille, chop the tomatoes into quarters, slice the zucchini into 2-cm pieces, and peel and chop the onion into large slices
- 6
Peel the cucumber, chop it in half and remove the seeds using a spoon. Then slice the halves into 2-cm pieces. Remove the core from the bell peppers and slice the remainder of the peppers into strips.
- 7
Place them on an ovenproof dish over direct heat on the grill and pour in a little oil. Cook the onions until golden brown. Gradually add the vegetables (zucchini, bell pepper and salad cucumber) and cook these until they are also lightly browned. Finally, add the tomatoes. Season these with parsley, marjoram, Gyros Seasoning Mix, salt and pepper.
- 8
Chop the pineapple slices into thumb-sized pieces.
- 9
Before grilling, place the marinated chicken thighs in a covered dish for two hours to bring them to room temperature.
- 10
Lay the chicken thighs skin-side up in an ovenproof dish, sprinkle them with Kotányi Grilled Poultry and add the lemon slices and pineapple chunks. Place them in the grill over indirect heat at 180°C (356°F) for 50 minutes.
- 11
Slice the cooled polenta and brown this on all sides on the grill.
- 12
Before serving, slice the sheep's milk cheese into chunks and mix these into the ratatouille.
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