Huli Huli Chicken
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!
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)
red onion, cut into thick slices
- In a large mixing bowl whisk all the sauce ingredients together until well combined.
- Remove half of the sauce to a separate bowl, cover with plastic wrap and refrigerate - this will be the glaze/dipping sauce.
- Pound out the chicken breasts to an even thickness on a cutting board between 2 pieces of plastic wrap with a meat mallet.
- 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.
- 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.
- Meanwhile preheat your grill on high heat. Thread the pineapple and onion with skewers.
- 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.
- 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.
- Serve with the leftover glaze for dipping.
At least 2 hours before cooking:
When ready to cook: