We’ve always been captivated by the fresh, tropical vibes of Relle Lum’s recipes, which blend Hawaiian and Filipino influences into mouthwatering dishes. As passionate food lovers, we appreciate how her creations highlight bold flavors and simple ingredients that evoke island life.
Relle Lum’s approachable style makes cooking an adventure, letting us whip up authentic meals that feel like a getaway. Whether it’s her famous grilled favorites or sweet treats, these recipes bring a taste of aloha to our tables.
Ingredients
In our Relle Lum recipes, we prioritize fresh, bold ingredients that fuse Hawaiian and Filipino flavors to create approachable, authentic dishes. For her signature Grilled Hawaiian Chicken, which evokes the sunny islands with its smoky grill marks and tangy marinade, we list the ingredients below in the order they are used—from preparation to grilling.
For the Marinade (First, prepare to infuse flavors)
- 1/2 cup soy sauce (low-sodium variety, to enhance the umami base without overwhelming saltiness)
- 1/4 cup pineapple juice (freshly squeezed for that tropical sweetness that ties in Hawaiian influences)
- 2 tablespoons brown sugar (packed, to caramelize and balance the savory notes with a Filipino-inspired twist)
- 2 cloves garlic (minced, for a pungent aroma that builds the flavor foundation)
- 1 tablespoon ginger (freshly grated, to add a zesty, warming element as you mix)
For the Chicken and Grill Prep (Next, assemble and marinate the protein)
- 1.5 pounds boneless, skinless chicken thighs (we suggest free-range for juicier texture, as this is the star that absorbs the marinade)
- 1 medium onion (thinly sliced, to layer on top during marinating for added depth)
- 2 tablespoons vegetable oil (for brushing the grill grates, ensuring a non-stick surface for even charring)
- Optional add-ins for authenticity: 1 fresh chili pepper (sliced, if you want to amp up the heat with a nod to Filipino spices) and 1/4 cup chopped green onions (for garnishing post-grill to finish with fresh crunch)
This selection highlights how Relle Lum’s simple ingredients deliver bold, island-inspired results in every bite.
Instructions
Now that we have gathered our fresh ingredients for Relle Lum’s Grilled Hawaiian Chicken, we’ll walk you through the straightforward steps to create a dish bursting with bold, island-inspired flavors.
Prep
First, we combine the marinade to infuse the chicken with authentic Hawaiian and Filipino tastes. In a large bowl, whisk together 1/2 cup low-sodium soy sauce, 1/2 cup freshly squeezed pineapple juice, 1/4 cup brown sugar, 4 minced garlic cloves, and 1 tablespoon grated ginger until the mixture is smooth and aromatic.
Next, we prepare the chicken by placing 2 pounds of boneless chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, add 1 sliced onion, and seal the bag or cover the dish. Massage the bag gently to ensure even coating, then refrigerate for at least 1 hour—or up to 4 hours for deeper flavor absorption—to let the ingredients meld and enhance the meat’s tenderness.
Cook
Once the chicken has marinated, we fire up the grill to bring out those smoky, charred notes that define Relle Lum’s style. Preheat your grill to medium-high heat (around 375°F) and lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off, and discard the used marinade for safety. Place the chicken thighs on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F, flipping once for even browning. As the chicken sizzles, you’ll notice the caramelized sugars from the pineapple and brown sugar creating a glossy, flavorful crust that evokes the essence of island barbecues.
Assemble
After cooking, we let the chicken rest to lock in its juices before serving. Transfer the grilled chicken to a cutting board and tent it loosely with foil for 5 minutes, allowing the flavors to settle and the meat to become succulent.
To finish, slice the chicken into strips and arrange it on a platter. Garnish with optional sliced chili peppers and chopped green onions for a pop of color and heat, then serve alongside steamed rice or fresh pineapple slices to complete this vibrant, Relle Lum-inspired meal that brings aloha to your table.
Tools and Equipment
To bring our Grilled Hawaiian Chicken recipe to life seamlessly, we rely on essential tools and equipment that ensure precision and efficiency in the kitchen. Drawing from Relle Lum’s approachable style, these items help us blend Hawaiian and Filipino flavors effortlessly while grilling to perfection.
Essential Tools for Preparation
Before we dive into marinating and grilling, let’s gather the basics for mixing and prepping our ingredients:
- Mixing bowl: A large, sturdy bowl to combine the marinade ingredients like low-sodium soy sauce, pineapple juice, and brown sugar for even blending.
- Measuring cups and spoons: Accurate sets for measuring liquids and solids, such as 1 cup of pineapple juice or 2 tablespoons of brown sugar, to maintain the recipe’s bold flavor balance.
- Knife and cutting board: A sharp chef’s knife and a stable cutting board for slicing onions, garlic, and ginger, ensuring quick and safe prep work.
- Whisk or spoon: A simple whisk for thoroughly mixing the marinade, or a spoon for stirring in components like sliced onions.
Grilling Essentials
Once our chicken is marinated, these tools take center stage to achieve that smoky, charred finish Relle Lum’s recipes are known for:
- Grill: A gas or charcoal grill, preheated to medium-high heat (around 375°F to 450°F), to impart authentic island flavors to the chicken thighs.
- Tongs: Long-handled tongs for flipping and turning the chicken during grilling, preventing burns and ensuring even cooking.
- Meat thermometer: An instant-read thermometer to check internal temperature, aiming for 165°F in the thickest part of the chicken for safe, juicy results.
- Grill brush: For cleaning the grill grates before cooking, helping us avoid sticking and achieve those perfect grill marks.
| Tool/Item | Recommended Temperature/Specification |
|---|---|
| Grill | 375°F to 450°F (medium-high heat) |
| Meat Thermometer | 165°F (internal chicken temperature) |
Make-Ahead Instructions
To make Relle Lum’s Grilled Hawaiian Chicken even more convenient, we love preparing components in advance so you can enjoy bold, island-inspired flavors with minimal effort on the day of serving. This approach ensures the chicken absorbs maximum marinade goodness while keeping preparation simple and safe.
Preparing the Marinade Ahead
We recommend starting with the marinade, as it’s the heart of Relle Lum’s recipe and can be made up to 48 hours in advance for deeper flavor infusion. Here’s how:
- In a mixing bowl, combine 1 cup low-sodium soy sauce, 1/2 cup freshly squeezed pineapple juice, 1/4 cup brown sugar, finely minced 4 cloves of garlic, and grated 1-inch piece of ginger. Whisk until fully blended for that signature sweet-savory punch.
- Transfer the mixture to an airtight container or jar. Store it in the refrigerator to preserve its vibrant, tropical aroma and prevent bacterial growth.
Marinating the Chicken in Advance
For optimal tenderness and taste, we suggest marinating the chicken thighs ahead of time. This step allows the flavors to penetrate deeply, evoking the essence of Hawaiian-Filipino fusion.
- Place 2 pounds of boneless, skinless chicken thighs in a resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, ensuring even coverage. Add thinly sliced onions for extra depth.
- Seal the bag or cover the dish, then refrigerate. We advise marinating for at least 1 hour, but for best results, let it sit overnight (up to 24 hours) to achieve that juicy, smoky perfection Relle Lum is known for.
Storing Marinated or Cooked Chicken
Safety and freshness are key when making ahead, so we focus on proper storage to maintain the dish’s charred, flavorful exterior and tender interior.
| Component | Storage Method | Maximum Time | Key Tips |
|---|---|---|---|
| Marinated Chicken | Refrigerate in an airtight container or bag | 24 hours | Keep below 40°F (4°C) to avoid spoilage and ensure even flavor absorption. |
| Cooked Chicken | Cool completely, then store in an airtight container in the fridge | 3-4 days | Slice or shred after cooling for easier reheating without losing texture. |
| Frozen Option | Wrap tightly in plastic wrap and freeze | Up to 3 months | Thaw overnight in the refrigerator before grilling to retain moisture. |
Reheating for Peak Flavor
When it’s time to serve, we guide you through reheating to bring back the smoky, charred finish without compromising Relle Lum’s bold taste.
- For refrigerated marinated chicken, remove from the fridge 30 minutes before grilling to reach room temperature, ensuring even cooking.
- Grill as per the main instructions, aiming for an internal temperature of 165°F (74°C) for safety and juiciness.
- If reheating cooked chicken, place it on a preheated grill or oven at 350°F (177°C) for 10-15 minutes, flipping once, until heated through and the edges crisp up for that authentic island vibe.
By following these steps, we help you streamline your cooking while preserving the authentic, mouthwatering essence of Relle Lum’s recipes.
Conclusion
We’ve loved sharing Relle Lum’s recipes and how they blend vibrant flavors into everyday meals. As we wrap up our exploration we’re inspired by the simple yet bold tastes that capture island essence.
It’s time we bring these dishes into our kitchens encouraging fresh culinary adventures that make every gathering special. Let’s keep the aloha spirit alive in our cooking journeys.
Frequently Asked Questions
Who is Relle Lum and what makes her recipes special?
Relle Lum is a chef who blends Hawaiian and Filipino flavors in her cooking, creating simple yet bold dishes that capture the spirit of island life. Her recipes use fresh ingredients to make approachable meals, like grilled favorites and sweet treats, so anyone can bring a taste of aloha to their table with ease.
What are the key ingredients in Grilled Hawaiian Chicken?
The main ingredients include chicken thighs, low-sodium soy sauce, freshly squeezed pineapple juice, brown sugar, garlic, ginger, sliced onions, and optional chili peppers and green onions. These fresh components fuse Hawaiian and Filipino tastes, delivering a bold, tangy marinade that enhances flavor and tenderness.
How do you prepare Grilled Hawaiian Chicken?
Start by mixing the marinade with soy sauce, pineapple juice, brown sugar, garlic, and ginger, then marinate chicken thighs for at least an hour. Preheat the grill, cook the chicken until charred and fully done (about 6-8 minutes per side), and garnish with green onions. Serve with sides for a vibrant meal that evokes island vibes.
What tools and equipment are needed for Grilled Hawaiian Chicken?
You’ll need a mixing bowl, measuring cups and spoons, a knife and cutting board for prep, and a whisk or spoon for the marinade. For grilling, use a preheated grill, long-handled tongs to flip the chicken, a meat thermometer for safety, and a grill brush for cleaning to achieve that perfect smoky finish.
Can I make Grilled Hawaiian Chicken ahead of time?
Yes, prepare the marinade up to 48 hours in advance for deeper flavors, and marinate the chicken ahead for better tenderness. Store marinated chicken in the fridge for up to 24 hours or freeze for longer. Reheat grilled chicken gently to keep its smoky texture and bold tastes intact, making it convenient for busy days.