We're new to Huli-Huli chicken, but once we took our first bite we were totally hooked! Originating in Hawaii, this chicken recipe is really all about the sauce. In 1955, Ernest Morgado, a businessman from Honolulu grilled some chicken and brushed it with a sauce inspired by his mother's version of teriyaki sauce. This sauce included pineapple juice, soy sauce, brown sugar, and (stay with us) ketchup. That all makes for an insanely delicious base, and plenty of garlic and ginger bring some acidity and brightness. Paired with delicious grilled pineapple, this recipe is bursting with flavor.
Fun fact! Huli-Huli comes from the Hawaiian word for "turn" and the name of the recipe refers to how the chicken was flipped multiple times during grilling.
Made this recipe? Let us know how it went in the comment section below!
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YIELDS: 3 - 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 1 HOUR 50 MINS
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INGREDIENTS :
3 lb. bone-in skin-on chicken thighs (about 6 thighs)
Kosher salt
Freshly ground black pepper
1 c. pineapple juice
1/4 c. low-sodium soy sauce
1/4 c. packed brown sugar
1/4 c. ketchup
1/4 c. low-sodium chicken broth
1 tbsp. Sriracha
3 cloves garlic, minced
2 tsp. freshly grated ginger
1 pineapple, cut into wedges
2 green onions, thinly sliced
DIRECTIONS :
1. Season chicken all over with salt and pepper and place in a large bowl. In a medium bowl, whisk to combine pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, Sriracha, garlic, and ginger.
2. Pour marinade over chicken and cover with plastic wrap. Marinate in the refrigerator for at least 1 hour, or up to 6 hours.
3. Heat grill or grill pan over medium heat. Add pineapple and cook, turning occasionally, until charred on all sides, 10 to 15 minutes.
4. Meanwhile, remove chicken from marinade, then bring marinade to a boil in a medium sauce pan over high heat. Boil until it is the consistency of a thin barbecue sauce, about 9 minutes.
5. When pineapple is done cooking, remove from grill and add chicken thighs, skin side down. Cook, turning occasionally and basting with sauce, until skin is crisp and chicken is cooked through, about 20 minutes in total.
6. Serve pineapple and grilled chicken together, garnished with green onions.
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