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Huli Huli Chicken

  • Difficulty Easy
  • Time 45 minutes
HULI HULI CHICKEN // A COOK NAMED MATT

Ingredients:

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

  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

For the chicken

  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 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 temp reaches 165°F. The color should be a beautiful mahogany color

Serving suggestion: Serve over a bed of short-grain rice.

Used in this Recipe

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