Maui Wowee 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
-
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
- Desired Cut of Chicken (we encourage breast and thigh)
For the marinade
For chicken
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.
