Hawaiian Huli Huli Chicken Recipe 445

Steps:

• Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
• Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
• Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

Steps:

• n a large bowl, whisk together barbecue sauce ingredients until combined, making sure starch is completely dissolved in the liquid. Divide sauce equally into 2 bowls. 2. Dry chicken thighs with a paper towel. Sprinkle with salt and pepper. 3. Place chicken in half the sauce, making sure all pieces are coated. Refrigerate at least 2 hours to marinate. 4. Heat a charcoal or gas grill until hot. Brush the cooking surface with cooking oil. 5. Place chicken thighs, meat side down, on the hot grill and brush them using remaining barbecue sauce. Turn chicken after 5 minutes. Repeat brushing and turning every 5 minutes until cooked. Chicken should be done (crispy and brown but not burnt) in about 20 to 25 minutes. Each serving contains 175 calories, 11g total fat, 3g saturated fat, 0g trans fat, 63mg cholesterol, 215mg sodium, 4g carbohydrate, 0g fiber, 3g sugars, 13g protein, 3Est GL.