Maui Wowee Chicken Oamc Recipes

WOWIE MAUI CHICKEN

Steps:

• Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
• Cook chicken in olive until browned.
• Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
• Add remaining ingredients and stir well. Bring to boil.
• Reduce heat to med-low.
• Cover and simmer for 25 minutes until rice is tender.
• Serve immediately.

THE MAUI WOWIE

Steps:

• SPREAD bread slices with mayonnaise.
• FILL with remaining ingredients.

DOWN ISLAND MAUI WOWEE CHICKEN BITES

Steps:

• In a large bowl combine the first eleven ingredients. Form into 36 patties, about 1/2 " thick and 1 3/4" in diameter. (think the size of your butter cracker) Place on a parchment lined baking sheet. Refrigerate, covered until ready to cook.
• To make the Ginger Lime Mango Mayo combine all mayo ingredients in a food processor and pulse until mayo mixture is smooth. Cover and refrigerate until ready to use.
• Preheat a gas grill on medium-high heat. Brush vegetable oil on grill to create a non-stick surface. Place small patties on grill and cook until chicken is fully cooked, turning once, about 3-4 minutes each side. During the last few minutes of grilling, baste the patties with 1/3 cup of the Island Teriyaki Sauce.
• Place 1/2 teaspoon of the Ginger Lime Mango Mayo on each Butter cracker, equal amounts of baby salad greens, top with chicken patty, and small amounts of diced red onion. Serve these amazing Down Island Maui Wowee Chicken Bites with remaining Ginger Lime Mango Mayo; Enjoy! Serves: 36, prep time: 25 minutes, grilling time: 10 minutes

MAUI WOWIE SHRIMP

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

COCONUT CHICKEN TENDERS WITH MAUI WOWEE DIPPING SAUCE

Steps:

• Cut each chicken breast into 4 to 6 (1-inch) strips.
• Whisk together flour and next 4 ingredients in a bowl. Combine coconut and breadcrumbs in a large shallow dish. Dip chicken pieces in flour mixture, and dredge in coconut mixture.
• Pour oil to a depth of 2 inches in a deep skillet or Dutch oven; heat to 350°.
• Fry chicken, in batches, 2 to 3 minutes or until golden. Drain on paper towels. Sprinkle lightly with salt, if desired. Serve with Wowee Maui Dipping Sauce.
• Maui Wowee Dipping Sauce: Mix all ingredients together. Serve with Coconut Chicken Tenders.

MAUI WOWIE SHRIMP

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.