Huli Huli Chicken
Huli Huli Chicken – you can’t miss the tropical flavours in this Hawaiian chicken dish! A pineapple marinade with plenty of fresh ginger and garlic injects sweet-savoury flavour and makes for an excellent glaze. Brilliant BBQ grilled or pan seared.
Ingredients :
- 3/4 cup pineapple juice, canned or bottled , unsweetened
- 1 1/2 tbsp ginger , freshly grated
- 1 1/2 tbsp garlic , freshly grated
- 1/2 cup tomato ketchup
- 1/2 cup soy sauce
- 1/4 cup sherry or Chinese cooking wine
- 1/4 cup brown sugar
- 1 tbsp Sriracha
- 2 tbsp rice vinegar
- 1 tbsp sesame oil , toasted
Directions :
- Mix marinade, set aside 3/4 cup (185 ml) for basting.
- Pour the rest over the chicken in a glass or ceramic container (not metal or
- Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
- Drain excess marinade from chicken, place on BBQ/skillet.
- Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 minutes.
- Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
- Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).
- Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.
