Polynesian-style Grilled Sajji

Ingredients

In this Polynesian adaptation of Sajji, we incorporate the vibrant flavors of Polynesian cuisine. The traditional Pakistani spices are replaced with a marinade featuring tropical fruits, aromatic spices, and tangy citrus. Additionally, the dish is served with fragrant coconut rice and a pineapple salsa, adding a refreshing and tropical element to the meal. We alse have the original recipe for Sajji, so you can check it out.

• 1 whole chicken, cleaned and patted dry 1 whole chicken, cleaned and patted dry
• For the marinade: For the marinade:
• 1 cup pineapple juice 1 cup pineapple juice
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt and pepper to taste Salt and pepper to taste
• For the coconut rice: For the coconut rice:
• 1 cup jasmine rice 1 cup jasmine rice
• 1 cup coconut milk 1 cup coconut milk
• 1 cup water 1 cup water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the pineapple salsa: For the pineapple salsa:
• 1 cup diced pineapple 1 cup diced pineapple
• 1/4 cup diced red bell pepper 1/4 cup diced red bell pepper
• 1/4 cup diced red onion 1/4 cup diced red onion
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine all the marinade ingredients and mix well.
2. 2.
   Place the chicken in a large ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and discard the excess marinade.
5. 5.
   Grill the chicken over indirect heat for about 1 to 1 1/2 hours, or until the internal temperature reaches 165°F (74°C). Turn the chicken occasionally for even cooking.
6. 6.
   While the chicken is grilling, prepare the coconut rice. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork before serving.
7. 7.
   In a bowl, combine all the pineapple salsa ingredients and mix well.
8. 8.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before carving.
9. 9.
   Serve the Polynesian-style Grilled Sajji with coconut rice and pineapple salsa on the side.

Treat your ingredients with care...

• Pineapple — Choose a ripe and sweet pineapple for the salsa to enhance the tropical flavors.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy rice.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the marinade.
• If you don't have access to a grill, you can also bake the marinated chicken in the oven at 375°F (190°C) for approximately 1 hour.
• Customize the pineapple salsa by adding diced jalapenos or mango for an extra kick of flavor.
• Serve the Polynesian-style Grilled Sajji with a side of grilled vegetables for a complete meal.
• Make sure to let the chicken rest before carving to allow the juices to redistribute and keep the meat tender.

Serving advice

Serve the Polynesian-style Grilled Sajji as the centerpiece of a tropical-themed dinner party. Garnish with fresh cilantro and lime wedges for an added burst of freshness.

Presentation advice

Present the Polynesian-style Grilled Sajji on a large platter, surrounded by vibrant tropical fruits such as sliced mangoes, papayas, and kiwis. This will create an eye-catching display that reflects the flavors of Polynesia.