Volcano Chicken with Maui Onion Straws

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Step 1

To make the brine, bring 6 cups water to a boil in a large pot. Add the 2 tablespoons salt, peppercorns, and garlic. Let cool for 30 minutes, then add the chicken and refrigerate for 30 minutes to brine. Remove the chicken from the brine and pat dry. Season with salt and pepper.

Step 2

Meanwhile, make the volcano sauce. Combine all the ingredients in a blender and puree until smooth.

Step 3

Preheat a grill to medium-high heat. Place the chicken breasts on the grill. After 3 minutes, rotate the breasts half a turn to create cross hatch grill marks. After about 6 minutes, turn the chicken over to finish cooking, about another 6 minutes, basting with volcano sauce

Step 4

To serve, drizzle with more volcano sauce and top with crispy Maul onion straws. Store any leftover volcano sauce in an airtight container in the refrigerator.

Step 5

In a large saucepan, heat the oil to 350°F.

Step 6

Whisk the eggs and milk in a medium bowl. In a separate bowl, combine the flour, cayenne, paprika, garlic powder, salt, and pepper.

Step 7

Cut the onion in half and then into 1/8-inch-thick half-rings; separate the half-rings into short, straw-like pieces. Place the onions in the milk mixture to soak for at least 15 minutes.

Step 8

Once the oil is hot enough, remove the onions from the milk mixture, shake off the excess, and dredge in the flour mixture, 4 to 5 pieces at a time. Fry until golden brown, then drain on a paper towel-lined plate.