Grilled Huli Huli Chicken for two
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I wish my photographs for this delicious Huli Huli Chicken recipe were better. I am not sure why they look so dark. I really hope that they don't put you off from making it because it really is fabulously tasty!
Its possible that they turned out darker because I cooked them on my Cuisinart gridler machine. I am not sure. In any case I can assure you it was delicious!
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I adapted the recipe from one which I found on Taste of Home. The original recipe was for 12 servings, which would be great if you are feeding a whole crowd.
I am only one and so I adapted the recipe to make only two servings, which is still one serving more than I actually need. I don't mind eating leftover grilled chicken, however, so I went with it.
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For this recipe boneless, skinless chicken thighs are marinated in a lush sweet and tangy soy and ginger marinade overnight and then grilled to perfection.
It really is finger licking, lip smacking good!
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As you can probably tell from the name, this is supposed to be Hawaiian. Originally whole chickens would be marinated and then grilled over a hickory smoke fire on a rotating spit.
Basted while rotating and cooking it originated in Hawaii over 70 years ago and is a very popular Hawaiian favorite!
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Going to Hawaii was always on my bucket list. Ever since I saw the film Blue Hawaii with my family back in 1966 at a theatre in Saint John New Brunswick. We were waiting overnight for a ferry to come across to Nova Scotia.
It was very exciting to have my parents take us to a movie as it was something they just never did. I suppose they were trying to kill time. I know it is not easy to keep three children from being bored when you are on a long trip like that.
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I was only 10 years old but it incited a desire in me to visit Hawaii and I have wanted to go ever since. I dare say it will not happen now.
I know you should never day never, but I am saying never. I have done enough travelling in my lifetime and happy now to just stay put.
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WHAT YOU NEED TO MAKE GRILLED HULI HULI CHICKEN FOR TWO
Nothing too extraordinary! Simple ingredients put together in the most delicious way.
For the marinade:
- 1/4 cup (50g) soft light brown sugar, packed
- 3 TBS tomato ketchup
- 3 TBS sodium reduced soy sauce
- 1 1/2 TBS of pineapple juice or rice wine vinegar
- 1/2 tsp minced fresh gingerroot
- 1/2 tsp minced fresh garlic
You will also need:
- 4 boneless, skinless chicken thighs
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The original recipe called for sherry or chicken broth. I decided that pineapple juice or Chinese rice wine vinegar would be a viable alternative, and so that is what I used as I did not have any sherry.
I know at some point I need to make a trip to the local liquor store. In the UK it was so easy you could just buy alcohol in the grocery store with id to prove you were of age. Here in Canada you have to actually go to a liquor store.
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Also I used a sugar free ketchup and swerve brown sugar as I am a diabetic and trying to stay away from refined sugars as much as possible. I used natural pineapple juice from a tin of pineapple.
Fresh minced gingerroot and garlic. This speaks for itself. I assume you could also use powdered if you wished. I would use (for this amount of chicken) about 1/4 tsp of each.
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HOW DO YOU MAKE GRILLED HULI HULI CHICKEN FOR TWO
Its as simple as whisking together a few ingredients, marinating the chicken overnight in the refrigerator, and then grilling.
Whisk together all of the ingredients for the marinade. Set aside 2 TBS for basting.
Place the chicken in a bowl and pour the remaining marinade over top, turning to coat the chicken in it. Cover and refrigerate over night or for at least 8 hours.
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When you are ready to cook, drain the chicken, discarding any marinade it has been soaking in.
Grill the chicken on an oiled rack over medium heat for 6 to 8 minutes per side, basting occasionally with the reserved marinade.
Alternately you can cook it in an indoor electric grill. It will take approximately 8 minutes altogether. Baste it several times through the cook time. When done the juices will run clear.
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Its a delicious chicken, tender and moist. Infused with lovely flavors from both the marinating and the basting. I hope you will want to give it a go! With grilling season coming up, its sure to be a winner!
Some other grilled chicken recipes you might enjoy are:
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - Delicious tender and moist grilled skin on chicken breasts served with a spicy herby garlic sauce. Fabulously tasty!
GRILLED PEANUT CHICKEN - Chicken breasts are marinated in a delicious peanut sauce marinade before grilling to perfection. Incredibly tasty!
GRILLED CHICKEN WITH A SUMMER BERRY SALSA - Perfect for this time of year. Tender pieces of chicken with a sweet and snappy fruit salsa. What's not to love?
Yield: 2
Author: Marie Rayner
Grilled Huli Huli Chicken
Prep time: 15 MinCook time: 13 MinTotal time: 28 Min
This delicious grilled chicken sizzles with the flavors of brown sugar, ginger, soy sauce and pineapple juice. Its fabulous!
Ingredients
For the marinade:
- 1/4 cup (50g) soft light brown sugar, packed
- 3 TBS tomato ketchup
- 3 TBS sodium reduced soy sauce
- 1 1/2 TBS of pineapple juice or rice wine vinegar
- 1/2 tsp minced fresh gingerroot
- 1/2 tsp minced fresh garlic
You will also need:
- 4 boneless, skinless chicken thighs
Instructions
- Whisk together all of the ingredients for the marinade. Set aside 2 TBS for basting.
- Place the chicken in a bowl and pour the remaining marinade over top, turning to coat the chicken in it. Cover and refrigerate over night or for at least 8 hours.
- When you are ready to cook, drain the chicken, discarding any marinade it has been soaking in.
- Grill the chicken on an oiled rack over medium heat for 6 to 8 minutes per side, basting occasionally with the reserved marinade.
- Alternately you can cook it in an indoor electric grill. It will take approximately 8 minutes altogether. Baste it several times through the cook time. When done the juices will run clear.
