Dole Hawaiian Huli Huli Chicken Thighs
Recipe Summary
Total Time
25 hrs
Ingredients
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2tbl Ginger, peeled, roughly chopped - For the Marinade
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3 cloves Garlic, roughly chopped - For the Marinade
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100ml Tomato passata - For the Marinade
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130ml Soy sauce (or Tamari if making gluten free) - For the Marinade
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50ml Sherry Vinegar - For the Marinade
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50gms Soft brown sugar - For the Marinade
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1 red chilli, deseeded if desired, roughly chopped - For the Marinade
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1 tbsp Toasted sesame oil - For the Marinade
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6-8 Chicken thighs, bone in, skin on - For the Chicken
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1 tbsp Vegetable oil - For the Chicken
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8 Spring onions, charred on the grill - To Serve
Steps to Sunshine!
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Put all your marinade ingredients in a blender. Pulse until smooth. Pour the marinade over the chicken in a zip lock bag and marinade for 12 – 24hrs.
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Set your BBQ up for indirect grilling (meaning only have lit charcoals on one side of your BBQ)
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Place your marinaded chicken pieces on your grill, directly over the heat. Turning frequently to prevent burning, every 2-3 minutes. Now you really are making ‘Huli Huli’ style chicken! If you find you’re getting some flare ups from the marinade and the chicken skin, simply move to the part of the grill that has no coals and place back on the heat when the flames have died down.
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Pour the marinade into a pan and reduce by half over a medium heat.
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Baste the chicken with every turn with cooked marinade to really start to build up flavours. It’s fine if the chicken chars a little as the sugars caramelise over the flames.
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Repeat this every minute or so for a total cook time of 15 minutes, or until internal temp in the thickest part of the chicken thighs registers 75°C as a minimum.
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Transfer chicken to a plate, loosely cover with foil and rest for 5 minutes while you char your Pineapple slices and spring onions side.
