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Huli Huli Chicken Recipe

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This recipe for Huli Huli Chicken is from Favorite Basic Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Gluten-Free Barbecue Sauce

1 clove garlic, minced
1 teaspoon ginger, finely grated
¼ 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
¼ cup coconut sugar or dark brown sugar
1 teaspoon Sriracha sauce (Asian chili sauce) or ¼ teaspoon red pepper flakes
Pepper, to taste

Chicken

8-10 chicken thighs, bone in, skin on
Salt and pepper, to taste
Cooking oil, for brushing grill
Directions:
Directions:
1. In 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.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This teriyaki chicken can be cooked on the grill or in the oven.

 

 

 

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