It's been a bit since I've posted. Life has been its usual crazy with school beginning to wind down, spring volleyball coming to an end, the last rush of classes at work leading into summer construction season, the beginning of planting season and a serious effort at potty training on Henry's part. Whew!
Lately I've been a bit fascinated with some of the video recipes on FB. My phone's web browser has many pages open to the options I've seen on FB. This week I decided to try one ... Huli Huli Chicken from the Recipe Critic. I did make a few modifications as pineapple juice was elusive when I was tossing together the marinade on Tuesday night. I also had a mix of chicken breasts and chicken tenders so I opted to cube and make kabobs for the grill.
I have enough cheesy broccoli and cauliflower and leftover chicken for a great lunch tomorrow.
Huli Huli Chicken
Adapted from the Recipe Critic and Taste of Home
- 1 c. Mandarin Orange Juice (subbed for the called-for Pineapple Juice)
- 1/2 c. Soy Sauce
- 1/2 c. Brown Sugar
- 1 tsp. Ground Ginger
- 1 tsp. Garlic Powder
Combine all marinade ingredients in a gallon-sized resealable plastic bag. Add 3-4 pounds of chicken pieces. Let marinade for a few hours (or days).
Put chicken pieces on skewers. Allow the chicken to rest at room temperature while the grill preheats, about 20 minutes. Grill the kebabs over medium heat until an internal temperature reaches 165° F. Because the marinade has quite a bit of sugar in it, watch it carefully to avoid flare-ups or excessive charring.