Huli Huli Chicken

About This Recipe

Chicken thighs marinated in a sweet, tangy sauce and broiled in the oven. Served with the chicken is a side of rice as well as a zucchini and pineapple mixture.

Ingredients

• 2½ lbs boneless skinless chicken thighs
• ¼ cup brown sugar
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp Worcestershire sauce
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 tbsp ketchup
• 1 tbsp water
• salt and pepper to taste
• sesame seeds (optional)
• 3⅓ cups cooked rice
• 2 medium zucchini
• 1½ cups pineapple (frozen is fine)
• 1 tbsp oil

Instructions

1. Cook enough rice to have 3⅓ cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind of rice you use.
2. In a large bowl, mix together the brown sugar, soy sauce, vinegar, ketchup, water, Worcestershire, garlic and ginger. Stir to combine and reserve about ¼ cup of the sauce for later.
3. Place the chicken into the bowl and mix it around to coat. Allow it to marinate in the fridge for at least 30 minutes.
4. Preheat your oven to 425°F. Once the chicken has had time to marinate, place it on a sheet pan and bake for 10 minutes.
5. After 10 minutes, remove from the oven and turn the oven to broil. Cut the chicken into 1 inch pieces and coat with the sauce that you reserved earlier. Mix to cover.
6. Place the chicken back into the oven on the top rack and watch carefully to ensure it doesn't burn sometimes leaving a little crack in the oven door can help. Broiling the meat will help to promote better browning and flavor.
7. Thaw your pineapple in the microwave if you use frozen.
8. Wash and cut your zucchini into a medium dice.
9. In a large skillet over medium high heat, add some oil and sauté the zucchini until browned. Salting it early can help it cook faster.
10. Once browned, add in the pineapple and salt to taste.
11. This recipe makes 5 servings. Divide your ingredients evenly into your 5 containers. Each dish gets ⅔ cup of rice.