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.
Servings: 5
Calories: 512kcal
Ingredients
For the Chicken
- 2½ lbs boneless skinless chicken thighs
- ¼ cup brown sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp Worcestershire sauce
- 2 tsp minced garlic
- 2 tsp minced ginger
- 2 tbsp ketchup
- 1 tbsp water
- salt and pepper to taste
- sesame seeds optional
For the Rice
- 3⅓ cups cooked rice
For the Vegetables
- 2 medium zucchini
- 1½ cups pineapple frozen is fine
- 1 tbsp oil
Instructions
For the Rice
- Cook enough rice to have 3⅓ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind of rice you use.
For the Chicken
- In a large bowl, mix together the brown sugar, soy sauce, vinegar, ketchup, water, Worcestershire, garlic and ginger. Stir to combine and reserve about ¼ cup of the sauce for later.
- Place the chicken into the bowl and mix it around to coat. Allow it to marinate in the fridge for at least 30 minutes.
- Preheat your oven to 425°F. Once the chicken has had time to marinate, place it on a sheet pan and bake for 10 minutes.
- After 10 minutes, remove from the oven and turn the oven to broil. Cut the chicken into 1 inch pieces and coat with the sauce that you reserved earlier. Mix to cover.
- Place the chicken back into the oven on the top rack and watch carefully to ensure it doesn't burn sometimes leaving a little crack in the oven door can help. Broiling the meat will help to promote better browning and flavor.
For the Vegetables
- Thaw your pineapple in the microwave if you use frozen.
- Wash and cut your zucchini into a medium dice.
- In a large skillet over medium high heat, add some oil and sauté the zucchini until browned. Salting it early can help it cook faster.
- Once browned, add in the pineapple and salt to taste.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly into your 5 containers. Each dish gets ⅔ cup of rice.
Nutrition
Calories: 512kcal | Carbohydrates: 50g | Protein: 49g | Fat: 13g