Tuesday, July 30, 2013

Huli Huli Chicken

Huli Huli Chicken
by cinnamonspice&everythingnice.com


Huli huli chicken is finger-licking good Hawaiian barbecue. Another great pinterest find! I didn't have rice vinegar so I substituted apple cider vinegar and it still tasted delicious! We ate it with sticky white rice and it made for a delicious meal! Enjoy!

Ingredients
Sauce:
2 cups unsweetened pineapple juice
1/3 cup organic ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1-inch piece of ginger, minced
2 tablespoons rice wine vinegar
1 tablespoon sesame or vegetable oil
3 cloves garlic, smashed and minced
1 tablespoon Worcestershire sauce
a pinch of red pepper flakes
a squeeze of fresh lemon juice
1 + 1/2 pounds chicken breasts or cutlets (you can also use bone-in)
Skewers:
cubed pineapple
red onion, cut into thick slices
Instructions
    At least 2 hours before cooking:
  1. In a large mixing bowl whisk all the sauce ingredients together until well combined.
  2. Remove half of the sauce to a separate bowl, cover with plastic wrap and refrigerate - this will be the glaze/dipping sauce.
  3. Pound out the chicken breasts to an even thickness on a cutting board between 2 pieces of plastic wrap with a meat mallet.
  4. Add the chicken breasts to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours up to 6.
  5. When ready to cook:
  6. Add the sauce you set aside earlier for the glaze to a small saucepan over medium high heat. Bring to a boil then maintain a slow simmer for 20 - 25 minutes, stirring often.
  7. Meanwhile preheat your grill on high heat. Thread the pineapple and onion with skewers.
  8. Grill the chicken (and kebabs) on both sides until cooked through to an internal temperature of (164 - 175 degrees F.). Discard the marinade the chicken was in.
  9. Remove the chicken and kebabs to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5 - 10 minutes.
  10. Serve with the leftover glaze for dipping.

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