Hawaiian Huli Huli Chicken
Huli huli means turn turn in Hawaiian. This gluten-free teriyaki chicken can be cooked on the grill or in the oven. Marinate the chicken in half the barbecue sauce before cooking to create a deep, rich flavor. Brush on remaining sauce while cooking, turning the chicken frequently to achieve a golden-brown color
- Gluten-Free Barbecue Sauce
- 1 clove garlic, minced
- 1 teaspoon ginger, finely grated
- 1/4 cup gluten-free soy sauce
- 2 tablespoons fruit juice (pine- apple, orange or tropical blend)
- 2 teaspoons potato starch (not potato flour), arrowroot powder or cornstarch
- 3 tablespoons ketchup
- 1/4 cup coconut sugar or dark brown sugar
- 1 teaspoon Sriracha sauce (Asian chili sauce) or 1/4 teaspoon red pepper flakes
- Pepper, to taste
- 8-10 chicken thighs, bone in, skin on
- Salt and pepper, to taste
- Cooking oil, for brushing grill
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.