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ʻĀINA Recipe: Ed Kenney’s Grilled Chicken & Eggplant with Miso Yogurt

January 22, 2019


  • 1 whole chicken
  • 2 pounds Japanese eggplant
  • 1 gallon water
  • 1/2 cup of sugar
  • 1 head of garlic
  • 3 cups of olive oil
  • 2 Tablespoons Herbes de Provence
  • 2 cups plain yogurt
  • 2 oz. white miso
  • 1T lemon juice
  • 1 bunch cilantro
  • 1 bunch mint
  • 1 cup kosher salt


  1. Dissolve ½ cup sugar and ½ cup salt in one gallon of water. Place chicken in brine and refrigerate for 24 hours.
  2. Slice up all cloves in the head of garlic half width-wise. Place in sauce pot with two cups of olive oil and slow cook for 1 hour at low heat. Let it cool and remove garlic.
  3. Remove chicken from brine after 24 hours and cut into 2 breasts and 2 thighs/legs.
  4. Place chicken parts in garlic marinade and add 2 tablespoons Herbes de Provence. Set aside.
  5. Slice the eggplant in half lengthwise. Sprinkle liberally with salt and set aside for 30 minutes.
  6. Place 2 ounces of miso in a mixing bowl. Add 1 tablespoon lemon juice and whisk until smooth. Then slowly add plain yogurt and whisk in to avoid clumping. Add ½ teaspoon of salt and mix well. Refrigerate.  
  7. Preheat grill.
  8. Remove chicken from marinade, allow excess oil to drip off. Place skin side down on grill. Rotate every 5 minutes to avoid burning. Set aside.  
  9. With a towel, pat eggplant dry. Brush with olive oil and place on medium hot grill with cut side facing down.
  10. To finish, cut breast into three pieces at legs and joint. Slice eggplant to desired thickness.
  11. Scatter cilantro and mint leaves and drizzle with miso yogurt.
  12. Serve on a bed of brown rice or quinoa.