Huli Huli Chicken

Huli Huli Chicken

Chicken thighs marinated in a sweet, tangy sauce and broiled in the oven. Served with the chicken is a side of rice as well as a zucchini and pineapple mixture.
PREP TIME
45 Minutes
COOK TIME
30 Minutes

Per Serving – Makes 5

512 Calories

50g C | 49g P | 13g F

How to Make Huli Huli Chicken

A link to register for the TMPM Recipe Vault, a subscription service for a library of meal prep recipes

A link to register for the TMPM Recipe Vault, a subscription service for a library of meal prep recipes

LOGIN

Dont have an account? Register here.


NUTRITIONAL INFO FOR THE Huli Huli Chicken

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
247.6g
Protein
245.4g
Fat
65.2g
Calories
2558.8 cals

Other recipes you might like

This Post Has 9 Comments

  1. Jayson Keevy

    4 stars
    Good flavour on this chicken marinade. The second time I made this I actually opted to partially cook the marinaded chicken in a ripping hot wok with some oil, before removing the chicken and setting aside to pour the marinade into the wok to reduce and thicken. Just before it’s nice and tacky I throw the chicken back in to the wok and coat the chicken and cook through.

  2. Jerusha Blackburn

    4 stars
    Very tasty. Made it for the whole family. Everyone liked it. The kids said the pineapple helped cover the zucchini taste (kids, you know)

  3. Jaden Baca

    5 stars
    I marinated overnight and it came out good! I accidentally overcooked the chicken though (it dried out because my oven cooks hilariously uneven). I am considering cooking the chicken on a grill instead. Well done on the marinade! The pairing of the pineapple and the zucchini is definitely a winner.

  4. Brent Movson

    1 star
    5 lbs of chicken is not enough for 10 servings. 5 lbs made abut 7 servings

  5. Brendan Cannata

    5 stars
    Fantastic recipe and very flavorful. I’ve found it cooks much faster and makes the sauce more present if you skip the marinade and just pan cook all of the chicken.

    Cut the chicken into 1 inch-ish cubes, brown in the pan for 2-3 minutes, and then just toss all the sauce in the pan with it for another 4-5 minutes until it’s all cooked. Then you can add a bit of flour to thicken the sauce into a gravy.

    This makes the rice taste better too and cuts out handling all the drippings from the oven.

  6. Brooke

    2 stars
    I had a tiny bit more chicken then the recipe said to use but this still did not fill me up, unfortunately. All the other recipes so far have been quite filling so maybe I measured something wrong.

  7. Austin Olmstead

    Great recipe. I changed it up and just buy 5 pieces of chicken breast and use each individual piece for my caloric needs. (No cutting)

  8. Austin Olmstead

    So when I put this meal into MyFitnessPal and put in the ingredients for “weight loss”, for 5 servings I get 712 kcal. Is that right or is MFP not the greatest for tracking kcal?

4.57 from 23 votes (17 ratings without comment)

Leave a Reply

Recipe Rating