Huli Huli chicken and coconut rice
Posted on: January 24, 2018

Huli Huli Sauce:

1/2 cup teriyaki sauce

1/2 cup ketchup

1/2 cup soy sauce

1/2 cup brown sugar

3 tablespoons sherry

2 tablespoons liquid smoke

3 tablespoons fresh ginger minced

2 tablespoons fresh garlic crushed Marinate

8 to 10 pieces of boneless skinless chicken thighs for 3 to 8 hours

Grill on the BBQ 4 to 5 minutes each side. Serve over coconut rice with some reserve sauce that was not used to marinate.

Coconut Rice:

1/2 cup shredded coconut

1 cup white rice or jasmine rice

1/2 cup water

2 cups chicken broth

Soak rice in water for up to 24 hours for best results Drain water and set rice aside In a sauce pan add coconut to medium high heat and toast the coconut for 3 minutes or until lightly brown Add rice, water and chicken broth and bring to a boil Place a lid on the sauce pan and reduce heat to medium low heat for 45 minutes Remove from and let stand with on for 15 minutes then serve


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