Huli Huli chicken

When I came home from the hospital after having Saylor I was ready for some good food! My husband suggested we grill something and when I found this recipe and I knew it had to be made! This chicken did not disappoint, it was delicious! My son, husband, and mom (who is visiting and I never want her to leave!) all loved it! We will definitely be making this again!!! 

Huli Huli Chicken




Ingredients
Sauce:
2 cups unsweetened pineapple juice
1/3 cup ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1 tsp ground ginger
2 tablespoons rice wine vinegar
1 tablespoon sesame or vegetable oil
3 cloves garlic, smashed and minced
1 tablespoon Worcestershire sauce
a pinch of red pepper flakes
a squeeze of fresh lemon juice
1 + 1/2 pounds chicken breasts or cutlets (you can also use bone-in)
Skewers:
cubed pineapple
red onion, cut into thick slices
Instructions
    At least 2 hours before cooking:
  1. In a large mixing bowl whisk all the sauce ingredients together until well combined.
  2. Remove half of the sauce to a separate bowl, cover with plastic wrap and refrigerate - this will be the glaze/dipping sauce.
  3. Pound out the chicken breasts to an even thickness on a cutting board between 2 pieces of plastic wrap with a meat mallet.
  4. Add the chicken breasts to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours up to 6.
  5. When ready to cook:
  6. Add the sauce you set aside earlier for the glaze to a small saucepan over medium high heat. Bring to a boil then maintain a slow simmer for 20 - 25 minutes, stirring often.
  7. Meanwhile preheat your grill on high heat. Thread the pineapple and onion with skewers.
  8. Grill the chicken (and kebabs) on both sides until cooked through to an internal temperature of (164 - 175 degrees F.). Discard the marinade the chicken was in.
  9. Remove the chicken and kebabs to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5 - 10 minutes.
  10. Serve with the leftover glaze for dipping.

Recipe Source: Adapated from cinnamonspice&everythingnice.com



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