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Step Up to the Plate

Good to Grill

By Alana Folen Photos By Lawrence Tabudlo
February 10, 2013

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Good to Grill fires things up with its plethora of savory meats and seafood. Here, it’s all about fine-dining fare at plate lunch prices. As the restaurant’s most popular chicken dish, Misoyaki Chicken is a play off of your typical misoyaki salmon. Director of restaurant operations, Patrick Comer, describes this favorite chicken fare as deliciously unique. “We took the American staple of chicken and incorporated an Asian flair to it with our very own misoyaki sauce,” he says.

Good to Grill plays up the local accents associated with the dish, and prides itself on the fact that no sugar, additives or preservatives are included in the mix.

Your choice of two sides is an extra bonus. Here you have a Mixed Garden Salad packed with vitamins, which features a blend of red leaf lettuce, green leaf lettuce, carrots, fresh tomatoes, and red and white cabbage topped with a balsamic dressing; and Potato Salad made with French red potatoes, a special mayonnaise blend, a bit of bacon, and salt and pepper.

The basis of the dish begins with tender chicken thighs (two for lunch, three for dinner). “Mixing misoyaki flavors with something such as chicken is not a traditional thing to do. There are many chicken dishes out there, but I haven’t seen anything like this,” Comer says.

To say that the chicken is ever so juicy and flavorful would be an understatement.

Local entertainer and Ambassador of Aloha Danny Kaleikini is a No. 1 fan of this dish. “Danny is a regular here, and he loves our Misoyaki Chicken,” Comer exclaims. “Danny always alooks for something filling, but healthy, and this really fits the bill.”


A fusion of Asian and local ingredients creates the perfect misoyaki sauce composed of water, miso paste, locally grown green onion, garlic, a zest of locally grown lemon and mirin. Mirin is a sweet sake and is known to be Japan’s version of cooking oil. According to Comer, it’s mirin that gives the dish that zip and kicks it up a notch.

Chicken thighs are marinated for 24 hours in the famed misoyaki sauce, then kiawe-grilled and doused with more sauce, before it’s finally finished off in the oven and immaculately coated with a misoyaki glaze. With each bite, you’ll appreciate the smoky flavors from the kiawe grill, along with hints of sweet and tangy from the sauce.

Locally grown green onions sprinkled atop the Misoyaki Chicken give it a pop of color.

Comer points out that the misoyaki sauce is what truly puts this house special over the top. “Our sauce is made with all-natural, local ingredients that are delivered to the restaurant daily. We really emphasize freshness. Everything you’ll find in Misoyaki Chicken is healthy and of the highest quality.”

Good to Grill

Safeway Center Kapahulu
888 Kapahulu Ave.
(breakfast) Saturday-Sunday, 8-11:30 a.m.
(lunch) Monday-Friday, 11 a.m.-3:30 p.m.; Saturday-Sunday, begins at noon
(dinner) Monday-Thursday, 4-9:30 p.m.; Friday-Saturday, 4-10 p.m.
Note: Ample parking available.