Grill dinner for dad on his day

The Hawaii Kai Lions Club will host its annual Father’s Day breakfast from 6:30 to 10:30 a.m. Sunday at the Kaiser High School cafeteria. This breakfast has been the club’s main means of raising money to support community projects such as the Hawaii Kai Christmas parade and Kaiser’s Project Graduation. Tickets are still only $6.

This year also marks the 100th anniversary of Lions International, the largest volunteer service organization in the world, boasting 1.4 million members.

For Father’s Day tickets or to get involved with the club, contact Rick Yee at 542-7071.

Make Sunday a full day for dad. After the Lions’ breakfast, fire up the grill for dinner with some of his favorites.

Local-style BBQ Chicken

• 24 boneless skinless chicken thighs (about 5 pounds)
• >> Marinade/sauce:
• 1 cup packed brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium shoyu
• 1/3 cup chicken broth
• 2-1/2 teaspoons minced fresh ginger
• 1-1/2 teaspoons minced garlic

In a small bowl, combine marinade ingredients. Set aside 1-1/2 cups for basting; cover and refrigerate.

Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each bag; seal and turn to coat. Refrigerate overnight.

Oil grill grates well; heat grill to medium. Drain and discard marinade from chicken. Grill chicken, covered, 6-8 minutes per side or until chicken is no longer pink. Baste occasionally with reserved marinade during last 5 minutes. Serves 12.

Approximate nutritional information, per serving: 370 calories, 9 g total fat, 2.5 g saturated fat, 215 mg cholesterol, 1,100 mg sodium, 23 g carbohydrate, no fiber, 21 g sugar, 46 g protein.

Grilled Jumbo Shrimp

• 2-1/2 pounds jumbo shrimp, peeled and deveined
• >> Marinade:
• 1/4 cup olive oil
• 1/4 cup chopped Chinese parsley
• 1/2 shallot, diced
• 3 tablespoons lemon juice
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1/2 teaspoon salt

Place shrimp in a resealable plastic bag. Combine marinade ingredients and pour over shrimp. Seal bag and marinate 1-2 hours.

Oil grill grates well; heat grill to medium-high.

Remove shrimp from bag and discard marinade. Grill 2-3 minutes per side or until pink and firm all the way around. (Shrimp can also be threaded onto skewers, then grilled.) Serve immediately. Serves 4.

Approximate nutritional information, per serving: 280 calories, 13 g total fat, 1.5 g saturated fat, 320 mg cholesterol, 1,600 mg sodium, 4 g carbohydrate, no fiber or sugar, 35 g protein.

Pulehu Short Ribs

• 6 pounds beef short ribs, in 2-inch pieces
• >> Marinade:
• 6 thick slices ginger, crushed
• 6 large cloves garlic, crushed
• 1 cup shoyu
• 1 cup ketchup
• 1 cup mirin
• 1/2 cup brown sugar
• 1 teaspoon Hawaiian salt
• Red pepper flakes, to taste

Combine marinade ingredients in a bowl; add ribs. Cover and marinate overnight.

Grill over medium heat to desired doneness. Serves 12.

Approximate nutritional information, per serving: 650 calories, 47 g total fat, 20 g saturated fat, 105 mg cholesterol, 1,700 mg sodium, 25 g carbohydrate, no fiber, 19 g sugar, 27 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.