This recipe is sure to become a Family favourite. It sizzles with the big bold flavours of the Islands. And the sweet and savoury glaze is just as fantastic on pork chops too. Grill or bake, it’s simply the best!
Yield: 12 servings
3 teaspoons Hawaiian Huli Dragon BlenZ*
24 quantity bone-in, skinless chicken thighs
1 cup packed brown sugar
¾ cup ketchup
¾ cup reduced sodium soy sauce
1/3 cup Sherry or chicken broth
2 Tablespoons grated fresh gingerroot
4 garlic cloves – minced
2 ¼ cups unsweetened pineapple juice
2 teaspoons chili garlic sauce
¼ cup rice vinegar
Sliced green onions for garnish
*Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!
Hawaiian Huli Chicken Marinade
Combine all the ingredients – except the chicken – in a large glass bowl and mix well.
Reserve 1 cup of the marinade for basting and refrigerate.
Split the remaining marinade between 2 large Ziplock bags. Add 12 thighs to each bag; seal bags and massage to coat. Refrigerate 8 hours or overnight for best results.
Next day, drain and discard the marinade from the chicken. Oven bake at 350f basting occasionally with the reserved marinade, for approx. 1.5 hours, or until the internal temperature reaches 165f. If grilling, cook the chicken for approximately 6-8 minutes on each side, basting from time to time.
~Globally Inspired Farm to Fork Culinary Adventures~