Grilled Huli Huli Chicken
Grilled Huli Huli Chicken might be just the main course you are searching for. For $1.51 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 237 calories, 33g of protein, and 4g of fat per serving. 1773 people were impressed by this recipe. It is brought to you by Taste and Tell Blog. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 8 hours and 30 minutes. A mixture of skinless boneless chicken breasts, soy sauce, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a solid spoonacular score of 75%. Grilled Huli Huli Chicken, Grilled Huli Huli Chicken, and Hawaiian Barbecue Huli Huli Chicken are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/3 cup packed brown sugar
1 1/2 tablespoons sherry or chicken broth
1 teaspoon minced fresh ginger
1 clove minced garlic
1/4 cup ketchup
2 pounds boneless skinless chicken breasts
1/4 cup soy sauce
Equipment:
grill
Cooking instruction summary:
In a large ziptop bag, combine the brown sugar, ketchup, soy sauce, sherry or chicken broth, ginger and garlic. Reserve 1/3 cup of the marinade for basting.If the chicken breasts are large, cut them open like a book into 2 thinner chicken breasts. Place the chicken in the bag with the marinade. Refrigerate for 8 hours, or overnight.Drain and discard the marinade from the chicken. Heat a grill over medium heat. Grease the grates with oil and grill the chicken for 6-8 minutes on each side, until no longer pink. Baste the chicken with the reserved marinade during the last 5 minutes of cooking.
Step by step:
1. In a large ziptop bag, combine the brown sugar, ketchup, soy sauce, sherry or chicken broth, ginger and garlic. Reserve 1/3 cup of the marinade for basting.If the chicken breasts are large, cut them open like a book into 2 thinner chicken breasts.
2. Place the chicken in the bag with the marinade. Refrigerate for 8 hours, or overnight.
3. Drain and discard the marinade from the chicken.
4. Heat a grill over medium heat. Grease the grates with oil and grill the chicken for 6-8 minutes on each side, until no longer pink. Baste the chicken with the reserved marinade during the last 5 minutes of cooking.
Nutrition Information:
covered percent of daily need
