Sunday, June 23

Huli Huli Chicken

Remember back when I used to actually post on this blog? Occasionally, I would post some recipes. Luckily, some of my BYUH friends came to visit so I got the chance to try some new recipes! Everyone really loved this chicken so I thought I would share.

Huli Huli Chicken
2 cups water
1 cup soy sauce
6 garlic cloves
1 tablespoon grated fresh ginger
2-3 lbs boneless skinless chicken thighs (breasts work as well, just adjust your cooking time)

2 tablespoons grated fresh ginger
2 teaspoons garlic chili paste
4 cloves garlic, minced
2 cups pineapple juice
1/4 cup light or dark brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar

Combine all of the marinade ingredients and pour over the chicken in an airtight container or gallon size ziploc bag. Refrigerate for at least an hour and up to 24 hours. I did 24 hours, but that was just cuz I was working during the day so I had to do it the night before.

When ready to cook the chicken, allow it to rest on the counter while you prepare the glaze. Place all the glaze ingredients in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until it has reduced and thickened.

GRILLING DIRECTIONS: Preheat the grill to high and then reduce to medium low when ready to grill. Grill the chicken covered for about 20-30 minutes, until chicken is slightly browned on the bottom. Turn the chicken over and cover grill again.  The skin will crisp up and brown.  You want the thigh meat to register 170-175 degrees. Remove from the grill and brush generously with half of the glaze. Let rest for at least 5 minutes and then serve along with the rest of the glaze.

OVEN DIRECTIONS: Preheat the oven to broil. Set aside 1/2 cup of the glaze for serving. Place the chicken on a wire rack over a large baking sheet. Brush the chicken generously with the glaze and then broil for 5 minutes. Turn each piece over and brush with glaze again. Broil 5 more minutes and then turn each piece over again. Brush with glaze once more and broil 1-3 minutes longer. Test the meat to make sure it is fully cooked before removing from the oven. Let rest a few minutes before serving along with the remaining glaze.

It’s super yummy!! I served it with some pineapple rice and chocolate haupia pie for dessert.

1 comment:

Zane and Cami said...

Yummy!!! I want to try it!