Huli Huli Chicken Thighs

By á-43099

Home Chef

Ingredients

• 3/4 c. Jasmine rice
• 6 oz. green beans
• 2 garlic cloves
• 6 oz. pineapple juice
• 3 oz. ketchup
• 1 oz. soy sauce
• 1 T. light brown sugar
• 1 T. toasted sesame oil
• 1 t. chopped ginger
• 1 lb. boneless skinless chicken thighs
• 1 t. sambal
• olive oil
• salt
• pepper

Details

Cooking time 35mins
Adapted from homechef.com

Preparation

Step 1

Thoroughly rinse produce and pat dry.
Add rice and 1 1/2 c. water to a small pot. Place over medium heat and bring to a simmer. Cover, reduce heat to low, and cook 18 - 20 minutes, or until rice is tender. Set aside.
Trim ends off green beans. Mince garlic. Place garlic, pineapple juice, ketchup, soy sauce, brown sugar, sesame oil, ginger, and 1/2 t. salt in a mixing bowl and whisk to thoroughly combine. Measure out 3/4 c. marinade in a separate bowl to baste chicken with during cooking (keep separate to avoid cross-contamination).
Rinse chicken thighs and pat dry. Place chicken in bowl with remaining marinade and marinate at least 10 minutes.
Heat an outdoor grill or grill pan over medium heat. Coat grill with cooking spray. Cook chicken 10 - 14 minutes, turning occasionally (huli huli), or until chicken reaches a minimum internal temperature of 165 degrees. Baste chicken with reserved marinade during last minute of cooking to create a caramelized crust. Remove from grill and let cool. Remember: rested meat = juicier meat.
Heat 1 t. olive oil in a medium pan over medium-high heat. Place green beans and 1/4 c. water in hot pan and cook 5 - 8 minutes, or until crisp-tender. Season with a pinch of salt and pepper. Add sambal (to taste-it's spicy!) and stir to coat.
Scoop a portion of rice onto a plate (molding with a bowl first if you want to be fancy). Arrange green beans next to rice and serve huli huli chicken in front.