Maui Wowee Huli Huli Chicken

A Cook Named Matt | Matt Broussard
Servings

8

Prep Time

30 minutes

Cook Time

45 minutes

Cuisine

Asian/Pacific Islands

Category

Main Course

Sticky, caramelized, and layered with sweet-savory depth, this Huli Huli Chicken earns every mahogany glaze it gets. Spiceology Maui Wowee Blend brings tropical warmth and just the right complexity to a marinade that tenderizes overnight and lacquers beautifully on the grill or in the oven. Fire this up for weekend gatherings or anytime you need a showstopper with minimal effort.

Maui Wowee Huli Huli Chicken

Ingredients

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    • 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

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    • Desired Cut of Chicken (we encourage breast and thigh)

    Directions

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      1. Combine all ingredients (except water) into a blender/mixer and blend until smooth.

      2. Reserve 1 cup of the marinade.
      3. Add 2 cups of water to the remaining sauce in the blender, blend once more to combine water and sauce.

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      1. Marinate the chicken overnight in the fridge.

      2. Set oven temperature to 375° F.

      3. Remove chicken from marinade and pat dry.

      4. 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.

      5. 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.

      6. Serving suggestion: Serve over a bed of short-grain rice.
      Recipe Products
      Blend

      Maui Wowee Hawaiian Teriyaki Rub

      Key Ingredients

      Sesame Seed Black, Brownulated Sugar, Pineapple Powder, Tamari Soy Granules, Garlic