Huli Huli Chicken
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
6-8 servings
Prep Time
30 minutes
Cook Time
45 minutes
Author: A Cook Named Matt | Matt Broussard
Ingredients
- For the marinade
-
¼ cup (40 grams) Spiceology Maui Wowee Blend
-
¼ cup (35 grams) garlic clove
-
½ cup (50 grams) ginger
-
1 ½ (200 grams) rice wine vinegar
- 2 cups (300 grams) soy sauce
-
¼ cup (50 grams) Sambal
- 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)
Directions
- 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 the 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 temperature reaches 165° F. The color should be a beautiful mahogany color. About 45 minutes.
- Serving suggestion: Serve over a bed of short-grain rice.
