Hawaiian BBQ Chicken and Macaroni Salad

Ingredients

• 1/2 cup brown sugar
• 1 cup soy sauce
• 1/2 cup honey
• 1/3 cup sriracha sauce
• 1 tbsp ginger paste
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 2 lbs. skinless boneless chicken thighs
• 1 lb macaroni
• 2 carrots
• 1/4 white onion
• 1 tsp apple cider vinegar
• 1 tsp sugar
• 1.5 cups mayonnaise
• 1/3 cup heavy cream
• salt and pepper to taste
• white rice (for serving)
• steamed cabbage (for serving)
• teriyaki glaze (for drizzling)
• parsley flakes (for garnish)

Instructions

1. Make the marinade by mixing brown sugar, soy sauce, honey, sriracha sauce, ginger paste, garlic powder, salt, and black pepper.
2. Add the chicken thighs to the marinade and refrigerate for at least two hours.
3. In a pot, bring four quarts of water to a boil, add salt, and cook the macaroni for 9 to 11 minutes until desired tenderness.
4. Drain the macaroni and set aside.
5. Shred the carrots and quarter the onion, then add them to a bowl.
6. Mix in apple cider vinegar, sugar, mayonnaise, heavy cream, and salt and pepper to taste with the carrots and onion.
7. Heat oil in a skillet over medium-high heat and cook the marinated chicken for about 5 to 6 minutes on each side.
8. Remove the chicken from heat and set aside.
9. Serve the chicken with white rice, steamed cabbage, and macaroni salad, drizzling with teriyaki glaze and garnishing with parsley flakes.