Hawaiian Huli BBQ chicken thigh
Serves: 12 | Preparation Time: 15 mins | Cooking Time: 15 mins +marinade overnight
Ingredients:
24 Tasman chicken thigh fillets (skin off) (about 3kg)
1 cup packed brown sugar
¾ cup ketchup
¾ cup reduced-sodium soy sauce
⅓ cup sherry or chicken broth
2½ teaspoons minced fresh ginger root
1½ teaspoons minced garlic
1 can pineapple rings
2 green onions, thinly sliced
Rice to serve
1 cup packed brown sugar
¾ cup ketchup
¾ cup reduced-sodium soy sauce
⅓ cup sherry or chicken broth
2½ teaspoons minced fresh ginger root
1½ teaspoons minced garlic
1 can pineapple rings
2 green onions, thinly sliced
Rice to serve
Method:
- Marinade night before: In a small bowl, mix the brown sugar, ketchup, soy sauce, sherry or broth, ginger root & garlic. Reserve 1⅓ cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
- Drain chicken, discarding marinade.
- Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°C; baste occasionally with reserved marinade during the last 5 minutes. Add pineapple and cook, turning occasionally, until charred on all sides.
- Serve pineapple and grilled chicken together, with rice and garnished with green onions.
* Huli means "turn" in Hawaiian
