Tuesday, June 14, 2016
Grilled Huli Huli Chicken
I got this recipe from Rachael Ray and I tweaked it just a bit. Huli means "turn" in Hawaiian.
This recipe makes your chicken as tender as if it was roasted all day, and slices perfectly if you use chicken breast.
1/2 cup packed brown sugar
1/4 cup ketchup
1/4 cup reduced-sodium soy sauce
1/4 cup sherry or chicken broth
1 teaspoons minced fresh gingerroot
1 teaspoons minced garlic
12 boneless skinless chicken thighs (about 2 1/2 pounds)
or use 6 boneless chicken breasts
How to make it:
In a small bowl, mix the first six ingredients. Reserve a little for basting; cover and refrigerate. Pour marinade in a resealable plastic bag. Add 6 chicken thighs to bag and seal bags and turn to coat. Refrigerate for 8 hours or overnight.
Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
USING a meat thermometer chicken is done when it reaches 160 for boneless
2 chicken thighs equals 391 calories, 16 g fat (5 g saturated fat), 151 mg cholesterol, 651 mg sodium, 15 g carbohydrate, trace fiber, 43 g protein.