Hawaiian · intermediate
Hawaiian Lilikoi Glazed Chicken Thighs With Roasted Sweet Potatoes
Boneless chicken thighs pan-seared and glazed in a sweet-tangy passion fruit reduction, served alongside tender roasted Hawaiian sweet potatoes.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 400F (200C); toss cubed sweet potatoes with 1 tablespoon olive oil and 1/2 teaspoon sea salt, then spread on a baking sheet and roast for 25 minutes until tender and golden.
- 02
Season chicken thighs evenly with remaining 1/2 teaspoon sea salt.
- 03
Whisk together passion fruit puree, honey, coconut aminos, and minced garlic in a bowl to prepare the lilikoi glaze.
- 04
Heat remaining 1 tablespoon olive oil in a heavy skillet over medium-high heat and sear chicken thighs for 5 minutes per side until deep golden brown.
- 05
Pour the lilikoi glaze mixture over chicken in the skillet, reduce heat to medium-low, and simmer for 5 minutes until glaze thickens and chicken reaches 165F (74C).
- 06
Plate glazed chicken thighs over roasted sweet potatoes, spoon remaining pan glaze over top, and garnish with sliced green onions.
A LITTLE KITCHEN KNOW-HOW
Pan Glaze Reduction
Simmering a high-acid fruit puree with honey and savory elements creates a thick glaze that coats protein smoothly as water evaporates.
Notes from the kitchen
- Use pure unsweetened passion fruit puree so you can control sweetness with honey.
- Baste chicken continuously during the final simmer to create a thick, shiny glaze coat.
- Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.