Grilled Huli Huli Chicken with Pineapple Slaw
Chicken thighs ingredients
It's July and it is hot. It's time to barbecue on the grill. Some of you use your grill all year long and you are expert grillers. Others grill occasionally. I belong in the latter group. July brings out the desire for new grill recipes and summer picnic foods to share with friends and family when they are visiting. When I came across this recipe and did a little research I found that there were a number of different but similar recipes. Huli means "turn" in Hawaiian and refers to turning the meat on the grill. I decided on a recipe that was not too complicated and sounded really good. It tickled my taste buds just to read the recipe so I tried it. We really enjoyed it and can recommend both the Huli Huli Chicken and the Pineapple Slaw. They were so good together. I grilled some pineapple to enjoy with the chicken. Ben's Long Grain & Wild Rice made a good addition to the meal. Rice is considered a good source of micronutrients such as zinc and manganese. Added some Hawaiian rolls and it was a delicious meal. I served this dinner to a group of 12. Everyone talked about how good the chicken was, loved the combination of foods and one gentleman said, "This is a home run meal!" Can't ask for a better compliment than that. Hope you enjoy this as much as we did.
Grilled Huli Huli Chicken
Ingredients:
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2 1/2 teaspoons minced fresh ginger-root
1 1/2 teaspoon minced garlic
24 boneless skinless chicken thighs (about 6 pounds)
1. In a small bowl, combine the first 6 ingredients. Reserve 1 1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each, turn to coat. Refrigerate, covered, for 8 hours or overnight.
2. Drain chicken, discarding marinade.
3. Grill chicken on an oiled rack over medium heat for 5 minutes on each side or until a thermometer inserted into the chicken reads 170 degrees. Baste occasionally with reserved marinade during the last 5 minutes.
When looking for things to serve with the Grilled Huli Huli Chicken I found a Pineapple Slaw recipe, which sounded like a perfect side. Pineapple Slaw is sweet, crunchy and has a very nice dressing. We were not disappointed as it was an excellent side.
Pineapple Slaw
Ingredients:
20 ounce can pineapple tidbits
3 cups shredded cabbage (1 bag slaw mix)
1/4 cup slivered almonds
3-4 green onions-chopped
Dressing:
1/2 cup plain yogurt
3 tablespoons apple cider vinegar
3-4 tablespoons brown sugar
3-4 tablespoons pineapple juice-reserved from drained pineapple chunks
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon red pepper flakes * I did not add red pepper flakes.
Instructions:
1. Drain pineapple tidbits reserving juice. Set aside.
2. In a small bowl or a jar with a lid, add yogurt, vinegar, brown sugar, pineapple juice, salt, and pepper. Mix well.
3. In a large bowl, add cabbage, pineapple tidbits, almonds, and green onions. Pour dressing over cabbage mixture and toss until well coated.
4. Cover and place in refrigerator to chill until ready to serve.
To learn more about how you can become a partner with Stroll Buffalo Creek please reach out to Teri Preas
teri.preas@n2co.com
https://linktr.ee/marketingsolutionsbyteri
teri.preas@n2co.com
https://linktr.ee/marketingsolutionsbyteri