Looking for a tropical twist to flavours on your chicken?
Try Huli-huli chicken.
This grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken over mesquite wood, and basting it with a sweet sauce called huli-huli.
The sauce is traditionally made with pineapple, ginger and soy sauce, but this recipes adds a little kick with our spicy Baklouti olive oil and rather than pineapple for sweetness, we use Denissimo 25 year aged balsamic and blackberry-ginger dark balsamic.
** prep time includes marinating time.
Prep Time2 hrsCook Time50 minsTotal Time2 hrs 50 mins
⅓ cup Infusion Premium Foods soy sauce
¼ cup "Olive the Best" Denissimo Dark Balsamic
¼ cup honey
⅓ cup "Olive the Best" Blackberry Ginger Balsamic
12 tbsp "Olive the Best" Toasted Sesame Oil
12 pieces ginger root, crushed
3 tbsp "Olive the Best" Baklouti Olive Oil
4 lbs chicken drumsticks, wings or cut up whole chicken
Scallions for garnish
1Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade.
2Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
3Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking)
4 Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes.
5About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly.
6Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
7Serve with rice, grain or starch of your choice.
Ingredients
⅓ cup Infusion Premium Foods soy sauce
¼ cup "Olive the Best" Denissimo Dark Balsamic
¼ cup honey
⅓ cup "Olive the Best" Blackberry Ginger Balsamic
12 tbsp "Olive the Best" Toasted Sesame Oil
12 pieces ginger root, crushed
3 tbsp "Olive the Best" Baklouti Olive Oil
4 lbs chicken drumsticks, wings or cut up whole chicken
Scallions for garnish
Directions
1Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade.
2Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.
3Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking)
4 Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes.
5About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly.
6Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
7Serve with rice, grain or starch of your choice.
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