Ingredients
kg, or breast, Note 1
canned or bottled, NOT FRESH, unsweetened, Note 2
freshly grated
freshly grated
or Aussie tomato sauce
sherry or Chinese
or cider vinegar
toasted
grilled for 3 minutes on each side for lines
Huli Huli Chicken (Tropical Hawaiian chicken)
| Serves | Total | Shares |
|---|---|---|
| 5 | 22 min | 1 |
bbqmain course
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Instructions
Marinade:
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 plastic), coat chicken then marinade 24 - 48 hours.
Cooking:
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.
Huli Huli Chicken (Tropical Hawaiian chicken)
| Serves | Total | Shares |
|---|---|---|
| 5 | 22 min | 1 |
bbqmain course
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
kg, or breast, Note 1
canned or bottled, NOT FRESH, unsweetened, Note 2
freshly grated
freshly grated
or Aussie tomato sauce
sherry or Chinese
or cider vinegar
toasted
grilled for 3 minutes on each side for lines
Instructions
Marinade:
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 plastic), coat chicken then marinade 24 - 48 hours.
Cooking:
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.