Exotic Polynesian Chicken Luau with Taro Leaf Sauce

A tropical delight infused with island flavors

Dive into this deliciously exotic Polynesian dish where tender chicken is enveloped in a savory taro leaf sauce, offering a taste of island festivities.

2 h 30 min
4
Intermediate

Ingredients

For the Chicken Marinade

4 boneless, skinless chicken thighs

2 tablespoons soy sauce

1 tablespoon honey

2 cloves garlic, minced

1 teaspoon freshly grated ginger

For the Taro Leaf Sauce

10 fresh taro leaves, cleaned and chopped

1 cup coconut milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1 shallot, finely chopped

For Garnishing

2 tablespoons chopped fresh cilantro

1 lime, cut into wedges

For Serving

Steamed white rice

Grilled pineapple rings

Preparation

Marinating the Chicken

Add chicken thighs

Place chicken thighs in a large bowl.

Add marinade ingredients

Add soy sauce, honey, minced garlic, and grated ginger to the bowl.

Marinate

Mix thoroughly, cover, and refrigerate for 1 hour.

Preparing the Taro Leaf Sauce

Prepare taro leaves

Wash and chop taro leaves into small pieces.

Heat coconut milk

In a saucepan, heat coconut milk over medium heat.

Cook sauce

Add the chopped taro leaves, salt, pepper, and shallots. Cook until the leaves are tender.

Make sure taro leaves are thoroughly cooked, as raw taro can be irritating. Pro Tip: Stir the sauce consistently to prevent the coconut milk from curdling.

Cooking Process

Grilling Chicken

Remove chicken from marinade and grill over medium-high heat until fully cooked and juices run clear.

Simmering Sauce

Continue simmering the taro leaf sauce until it thickens slightly, adjusting seasoning as needed.

Combining Flavors

Add grilled chicken to the sauce, ensuring even coating.

Plating & Serving