Huli Huli Chicken
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 day, 1 hour, 15 minutes
- Yield: 6–8 servings 1x
Ingredients
Scale
For the marinade
- ¼ cup (35 grams) garlic clove
- ⅓ cup (50 grams) ginger
- 1 ½ (200 grams) rice wine vinegar
- 2 cups (300 grams) soy sauce
- ¼ cup (50 grams) Sambal
- ¼ cup (40 grams) Spiceology Maui Wowee Blend
- 2 tablespoons (20 grams) Dijon
- 2 tablespoons (20 grams) tomato paste
- 2 cups water
For chicken
- Desired Cut of Chicken (we encourage breast and thigh)
Instructions
For the marinade
- Combine all ingredients (except water) into a blender/mixer and blend until smooth.
- Reserve 1 cup of the marinade.
- Add 2 cups of water to the remaining sauce in the blender, blend once more to combine water and sauce.
For the chicken
- Marinate the chicken overnight in the fridge.
- Set oven temperature to 375°F.
- Remove chicken from marinade and pat dry.
- While oven heats up, brush the sauce you set aside from your marinade over your chicken and quickly sear in a cast iron or sauté pan.
- Set chicken on a sheet tray and bake at 375°F until internal temp reaches 165°F. The color should be a beautiful mahogany color. About 45 minutes.
Serving suggestion: Serve over a bed of short-grain rice.
