Try this GRILLED HULI HULI CHICKEN RECIPE recipe, or contribute your own.Suggest a better description
In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; 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. Yield: 12 servings.
Test Kitchen Tips
For grilling, we love the moistness of chicken thighs, and they're economical, too. But use any cut of chicken you like.
This sweet and savory glaze is also fantastic on pork chops.
Transport yourself to Hawaii without firing up the grill! Pat chicken dry with paper towels; sear in a touch of oil in a skillet or grill pan. Transfer to a 375-degree oven for basting and baking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (480g)|
|Recipe Makes: 1|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 6550.8mg||226 %|
|Potassium 1150.4mg||30 %|
|Total Carbohydrate 265.5g||78 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 264.4g|
|Protein 11.8g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1059
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