Looking for a tropical twist to flavours on your chicken?
Try Huli-huli chicken.
This grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken over mesquite wood, and basting it with a sweet sauce called huli-huli.
The sauce is traditionally made with pineapple, ginger and soy sauce, but this recipes adds a little kick with our spicy Baklouti olive oil and rather than pineapple for sweetness, we use Denissimo 25 year aged balsamic and blackberry-ginger dark balsamic.
** prep time includes marinating time.
Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade.
Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking)
Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes.
About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly.
Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
Serve with rice, grain or starch of your choice.
Ingredients
Directions
Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade.
Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking)
Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes.
About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly.
Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
Serve with rice, grain or starch of your choice.
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