What could be more relaxing than a vacation in Hawaii, especially when it’s in celebration of two important life milestones? California-based Valerie Corbin is about to turn 60, and her wife, Kristen, is soon to retire as well. When Kristen’s friend Isaac offers to let them stay in his house on the Big Island of Hawaii for the duration of their trip, they’re more than happy to accept.

Isaac is both native Hawaiian and a wonderful host, driving them around to various activities like witnessing an active lava flow while it’s still dark out. But Valerie spots something more than just mesmerizing volcanic activity when she sees a boot being engulfed by lava. Worse, she can tell that the boot is definitely still attached to a body. Before she can show anyone else, however, the evidence is swiftly destroyed by molten rock.

Kristen doesn’t quite want to believe her, and while the cops are happy to let her file a report, there’s no proof of any wrongdoing beyond her saying so. Determined to prove that she’s not making things up–and not a little haunted by the recent death of her brother in a fiery car accident–Valerie decides to plunge into investigating the death anyway. Never mind that she’s brand new to the island and barely knows any of the people here or their customs. Better to be thought an interfering fool, she believes, than to be dismissed as having an overactive imagination. But when her inquiries put her in the sights of a killer, will she come to rue her desire to prove to the world that she really saw a dead body?

This debut novel in the Orchid Isle Mystery series deftly treads that fine line between amateur sleuthing and being an incurable busybody, as Valerie bravely–if not a little quixotically–navigates Hawaiian culture with both respect and determination. She sometimes makes a fool of herself, but her commitment to uncovering the truth is laudable–especially since it helps find closure for those who cared about the victim. Leslie Karst’s loving portrayal of island life is also convincingly realistic, as Valerie finds herself going far past the well-worn tourist paths in her pursuit of justice.

There were six recipes included in this book, all of dishes described in the text. I knew I was in for a treat no matter what I selected, as I’ve greatly enjoyed all the recipes of Ms. Karst that I’ve attempted from her previous culinary cozies. From Molten Death, I decided to try out this one:

Miso-Sesame Chicken

Ingredients

1 2-inch piece of fresh ginger, peeled and finely chopped or minced (about 3 tablespoons)

½ cup miso

½ cup sake

1 tablespoon roasted sesame oil

2 tablespoons brown sugar

¼ teaspoon black pepper

8 large chicken thighs

chopped chives and/or black sesame seeds, for garnish (optional)

Instructions

Mix all ingredients except chicken together in a bowl until smooth.

Pat dry the chicken, then place either in a large bowl or in a resealable plastic bag. Pour the marinade over the chicken and mix, making sure each piece is covered with marinade. Let the chicken marinate in the refrigerator (covered, if in a bowl) for at least four hours, or overnight. Remove from the fridge and bring up to room temperature prior to cooking.

If baking, preheat oven to 375°F. Cover the bottom of a large roasting pan with foil (for easy clean-up – the marinade tends to burn on the bottom of the pan), shake off any excess marinade, then place the chicken pieces in the pan, skin up. (Save the excess marinade for a later step.) Roast until brown and crispy on top, and the internal temperature reaches 165°F – about 45 minutes to an hour, depending on the size of the chicken pieces. (You may want to turn the temperature up to 425°F for the last ten minutes, to ensure a crispy skin.)

If grilling, place the chicken pieces skin-side down over medium-high heat. If the grill is too hot, they will burn, so keep an eye on them. When browned, flip them over and continue cooking until the internal temperature reaches 165°F.

Once the chicken has finished roasting or grilling, remove it to a plate and cover to keep warm. Pour the excess marinade (and any liquid in the roasting pan, if that’s how you prepared the chicken) into a saucepan and bring it up to a low boil over medium heat. Let the sauce cook for 2-3 minutes, then pour it into a gravy boat to be served along with the chicken and rice.

This chicken is amazing, literally the closest equivalent to the meat served in Hainanese chicken rice that I’ve ever enjoyed outside of a Malaysian restaurant. I chose to bake my chicken and found that to be an extremely fuss-free way to prepare this delectable dish, though I should have probably turned my roasting pan around in the oven halfway through the cooking time for a more even browning. The marinade is absolute perfection, especially if you like ginger. It’s got the perfect balance of salt and tang and umami, with just a hint of sweetness from the brown sugar. I actually didn’t have any sake on hand but wanted to use up some rice vinegar, so diluted that with water for an excellent substitute.

The finished chicken is perfect with a side of rice, as the author suggests, but I also recommend serving it with greens such as wilted spinach or steamed bok choy, for a complete and healthy meal. I’m definitely putting this delicious, uncomplicated recipe into my family’s regular meal rotation.

Next week, we head back to the mainland to bake an unusual dessert while investigating a suspicious suicide. Do join me!

See also: Cooking the Books: Deep Fried Death by Maddie Day