Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood, TX
Huli Huli Thighs, Hawaiian Rice, and some fresh green beans went down easy last night. Quick and easy.
Huli Huli Chicken
8-12 Chicken Thighs, rinsed and patted dry
Sauce/Marinade:
1 ¼ cups Pineapple Juice
½ cup Soy Sauce
½ cup Ketchup
½ cup Brown Sugar
¼ cup Rice Vinegar
2” Ginger Root, minced
4 Cloves Garlic, pressed
¼ tsp. Dry Mustard
1 Tbs. Sriracha Sauce
Method:
Combine all of the marinade ingredients well in a gallon freezer bag. Place the chicken in the bag and coat well. Burp the bag of air and place in the refrigerator overnight.
Remove the chicken from the marinade, saving the marinade. Bring the marinade to a boil in a small pot and let cool somewhat. Place the chicken on a medium hot grill using mesquite chips or chunks (similar or the same as the Kiawe wood used in Hawaii). Turn every 3-5 minutes. Baste with the marinade towards the end of the cook. Keep turning and basting until the chicken thighs hit 170 degrees on an instant read thermometer, or until the juices run clear. A grilling basket is sure nice here, because you can flip all of the thighs at once.
Transfer the chicken to a platter and let rest for 5-10 minutes, then enjoy a taste of the islands.
Huli Huli Chicken
8-12 Chicken Thighs, rinsed and patted dry
Sauce/Marinade:
1 ¼ cups Pineapple Juice
½ cup Soy Sauce
½ cup Ketchup
½ cup Brown Sugar
¼ cup Rice Vinegar
2” Ginger Root, minced
4 Cloves Garlic, pressed
¼ tsp. Dry Mustard
1 Tbs. Sriracha Sauce
Method:
Combine all of the marinade ingredients well in a gallon freezer bag. Place the chicken in the bag and coat well. Burp the bag of air and place in the refrigerator overnight.
Remove the chicken from the marinade, saving the marinade. Bring the marinade to a boil in a small pot and let cool somewhat. Place the chicken on a medium hot grill using mesquite chips or chunks (similar or the same as the Kiawe wood used in Hawaii). Turn every 3-5 minutes. Baste with the marinade towards the end of the cook. Keep turning and basting until the chicken thighs hit 170 degrees on an instant read thermometer, or until the juices run clear. A grilling basket is sure nice here, because you can flip all of the thighs at once.
Transfer the chicken to a platter and let rest for 5-10 minutes, then enjoy a taste of the islands.
