Huli Huli Chicken **PREP-Marinade**
Add ½ C. of the marinade sauce and ¼ C. of olive oil to the freezer bag of chicken. Squish around to coat. Marinade for 4 hours up to overnight. Discard the marinade and pat the chicken dry, place the chicken on a baking sheet. Add 1 T. of oil and mix with the spices. Rub the spices on both sides of the chicken and let sit 10-15 minutes before grilling. Remove ¼ C. of sauce for basting. Put remaining sauce in a small sauce pan and simmer for 10 minutes to thicken. Heat grill to medium heat. Grill chicken for 5-6 minutes on each side, basting it with the sauce. Remove when done at 165 degrees. Serve with steamed rice and pineapple slices, drizzle with sauce.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 730 |
| Total Fat | 26 g |
| Saturated Fat | 7 g |
| Cholesterol | 145 mg |
| Sodium | 980 mg |
| Total Carbohydrates | 76 g |
| Dietary Fiber | 2 g |
| Total Sugars | 18 g |
| Added Sugars | 14 g |
| Protein | 45 g |
Key Micronutrients:
Vitamin D 2% • Calcium 4% • Iron 15% • Potassium 16%
Ingredients
Chicken thighs, white rice, pineapple, pineapple juice, ketchup (tomato concentrate, vinegar, sugar, salt, spices), gluten-free soy sauce (water, soybeans, salt), brown sugar, Lea & Perrins Worcestershire sauce (vinegar, molasses, sugar, anchovies, tamarind extract, salt, spices), apple cider vinegar, Dijon mustard, sriracha (chili peppers, vinegar, garlic, sugar, salt), paprika, ground ginger, onion powder, garlic powder, chili powder, cumin, salt, black pepper, cayenne pepper.
Allergen Statement
Contains: Soy, Fish