lunch

Hawaiian Barbequed "Huli-Huli" Chicken

Name: Hawaiian Barbequed "Huli-Huli" Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-6 chicken leg quarters, trimmed of excess fat and skin; 1-2 t. Asian chili-garlic sauce (depending on how spicy you want it); 1 T. grated fresh ginger; • 4 Garlic Cloves; 1/4 c. ketchup; 1/4 c. packed light brown sugar; 2 cups Pineapple juice; 3 T. rice vinegar; 1/2 cup Soy sauce; 1 gallon Water

“Hawaiian Barbequed "Huli-Huli" Chicken could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 4. This main course has 473 calories, 27g of protein, and 24g of fat per serving. For $1.11 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have pineapple juice, asian chili-garlic sauce, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is good. Similar recipes include Hawaiian Barbecue Huli Huli Chicken, Hawaiian Huli Huli Chicken, and Huli Huli Chicken Rice Bowls.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken leg quarterstrimmed of excess fat and skin4
Asian chili-garlic saucedepending on how spicy you want it1 tsp
Ginger1 tsp
Garlic cloves4
Ketchup¼ cup
Brown sugar¼ cup
Pineapple juice2 cups
Rice vinegar3 tsp
Soy sauce½ cup
Water1 gallon

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Combine all of the ingredients for the brine in a large bowl or pot. Submerge the chicken in the brine, cover and refrigerate anywhere from 1 hour but no longer than 8 hours (or the chicken with be too salty).
2
Remove the chicken from the brine and dry with paper towels.Make the glaze: In a saucepan combine the glaze ingredients. Bring to a simmer over medium-high heat, reduce heat to medium and continue to simmer until the glaze is reduced to about 1 cup, this can take anywhere from about 25-45 minutes. Set aside to cool until ready to use.Grill the chicken: Preheat your grill on high heat for about 15 minutes. Scrape clean and oil the grill grate.
3
Add the chicken pieces, skin-side up and immediately reduce the heat to medium-low. Cover and grill until the chicken is well-browned on one side about 25 minutes (checking occasionally for flare-ups.) Flip the chicken and continue to cook until the skin is browned and crisp and the internal temperature reaches 170 degrees, approximately another 25 minutes.

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