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Week of 6/15/20

Grilled Huli Huli Chicken
with pineapple / asparagus / sweet potatoes

Active: 35 Total: 55
Original GF Paleo Vegetarian
Grilled Huli Huli Chicken

Huli Huli Chicken is made with a sweet and sour marinade that contains enough sugar to caramelize as it grills. Serve this Hawaiian-style chicken with grilled sweet potatoes and asparagus on the side.
Smarts #1: The sugar in the marinade can have a tendency to burn easily, so watch it closely as it cooks and move the chicken off the heat as needed.
Smarts #2: If you're using the grill, you can add the pineapple spears to the grill for a couple minutes at the end of cooking, which will help to draw out the pineapple's natural sweetness.

Tags
Grill Friendly
Proteins
Chicken, non-ground
Cuisines
Asian - Fusion
Save recipe
108

Ingredients

Metric
Servings:
4
Huli Huli Marinade:
  • Garlic - 2 cloves , chopped
  • Ginger - 2 tsp , grated
  • Brown sugar - 1/4 cup
  • Ketchup - 1/4 cup
  • Tamari - 1/4 cup
  • Vinegar, rice - 2 Tbsp
Grilled Huli Huli Chicken:
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Huli Huli Marinade (ingredients listed separately) - 1/3 cup + 3 Tbsp
  • Green onions - 2 stalks , chopped, green and white parts combined
Grilled Asparagus and Pineapple:
  • Asparagus - 1 bunch , trimmed
  • Pineapple, fresh - 1 lb , sliced into spears
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
Sweet Potatoes with Huli Huli Butter:
  • Butter - 4 Tbsp
  • Huli Huli Marinade (ingredients listed separately) - 1 Tbsp
  • Sweet potatoes, medium - 4 , halved

Prep

  1. Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make marinade - Whisk together garlic, ginger, brown sugar, ketchup, Tamari, and vinegar. Heat in the microwave just until the brown sugar dissolves, 30 to 60 seconds. Let marinade cool. (Can be done up to 5 days ahead)

  3. Make Huli Huli butter - Melt butter in the microwave. Stir in marinade (portion for sweet potatoes). (Can be done up to 5 days ahead)

  4. Marinate chicken - (If prepping right before cooking and using a grill, get grill heating while chicken is marinating.) Combine chicken with Huli Huli marinade (first portion for chicken). Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  5. Prep and pre-cook sweet potatoes - Slice potatoes in half lengthwise. Score with a knife. Place potatoes, cut-side up, in a microwave-safe dish. Cover with a damp paper towel and microwave on high until tender, 5 to 7 minutes. (Can be done up to 5 days ahead)

  6. Asparagus - Trim asparagus. (Can be done up to 5 days ahead)

  7. Pineapple / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. If cooking on a grill: Heat grill to 425F / 218C, keeping one part over direct heat and one part over indirect heat.

  2. Remove chicken from marinade (discard marinade) and season with some salt and pepper.

  3. Toss asparagus with cooking oil and season with some salt and pepper.

  4. If cooking on a grill: Brush grates with some oil and place chicken over direct heat. Cook chicken on both sides to lightly sear. As the chicken cooks, brush it with Huli Huli marinade (second portion for chicken). Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees. Place asparagus over direct heat and grill on all sides until tender, 4 to 5 minutes (depending on thickness of spears). Place sweet potatoes, cut-side down, over direct heat and grill just to heat through and add some grill marks.

  5. If cooking on stovetop: Heat a grill pan or skillet over medium-high heat. Add asparagus and sear on all sides until tender, 6 to 8 minutes (depending on thickness). Set asparagus aside and return pan to heat.

  6. {stovetop}: Reduce heat under pan to medium and brush with some oil. Add chicken and sear on both sides until grill marks appear. Brush with Huli Huli marinade (second portion for chicken) and again sear on both sides. Cover chicken with a lid or foil and continue cooking until for 8 to 10 minutes, until cooked through (165F / 74C degrees).

  7. Transfer chicken thighs to a serving plate or cutting board and let them rest, covered, for 5 minutes.

  8. {stovetop}: While chicken thighs rest, sear pre-cooked sweet potatoes on the pan just until warmed through and lightly charred on the cut-side.

  9. Mash sweet potatoes lightly with a fork and fill with Huli Huli butter.

  10. Squeeze lemon juice over asparagus.

  11. Serve chicken with green onions on top and asparagus, pineapple, and sweet potatoes on the side. Enjoy!

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