Huli Huli Chicken Recipe
Grilled Chicken, Huli Huli Sauce, Coconut Rice, Garlic Broccolini
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Ingredients
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Huli Huli Chicken
Coconut Rice
Garlic Broccolini
Method
Huli Huli Chicken
Marinate the Chicken
In a bowl, combine the chicken thighs and Huli Huli sauce. Make sure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Grill the Chicken
Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing.
Garnish
Sprinkle the grilled chicken with chopped green onions before serving.
Coconut Rice
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch.
Cook the Rice
In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Fluff the Rice
Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
Garlic Broccolini
Prepare the Broccolini
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Cook the Broccolini
Add the trimmed broccolini to the skillet. Season with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the broccolini is tender but still vibrant green.