Tuvaluan Toddy-Glazed Grilled Chicken (Moa Kamaimai) – Authentic Tuvalu Recipe
Sweet-savory grilled island chicken basted with caramelized coconut nectar and ginger.
- Country of Origin
- 🇹🇻 Tuvalu (Polynesia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Boneless chicken thighs, Roasted pumpkin wedges, Green beans, Coconut nectar/brown sugar glaze, Soy sauce
Ingredients for Tuvaluan Toddy-Glazed Grilled Chicken (Moa Kamaimai) (4 Servings)
- 1.25 lbs (or 2.5 cups) boneless chicken thighs, prepped into bite-sized pieces
- 1.5 cups roasted pumpkin wedges, washed and trimmed
- 1 cup green beans
- 1 medium onion and 3 cloves garlic, finely minced with coconut nectar/brown sugar glaze
- 1.5 tbsp traditional Tuvalu seasoning (soy sauce, garlic, ginger)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together coconut nectar/brown sugar glaze, soy sauce, garlic, ginger, cooking oil, and sea salt in a bowl to form a fragrant Tuvalu marinade.
- Coat boneless chicken thighs and roasted pumpkin wedges thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear boneless chicken thighs and roasted pumpkin wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with green beans, and serve immediately.