Huli Huli Chicken
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Huli Huli Chicken
Recipe by Brent Draper
Serves: 4
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients
500 g Coles Free Range Chicken Thighs
¼ cup soy sauce
½ cup pineapple juice
1 tbs ketchup
1 tbs brown sugar
1 tbs red wine vinegar
½ tbs chilli flakes
Small knob ginger, grated
2 garlic cloves, grated
Canned pineapple slices
Fresh coriander
1 jalapeno, roughly chopped
Peanuts, roughly chopped
Lime, for squeezing
Method
In a large bowl, combine soy sauce, pineapple juice, ketchup, brown sugar, vinegar, chilli flakes, grated ginger, and grated garlic. Add Free Range Chicken Thighs and marinate for 30 minutes.
Preheat a BBQ to medium-high heat. Grill the chicken thighs, turning occasionally and basting with the marinade, for 10–12 minutes or until charred and cooked through.
Grill the pineapple slices until slightly softened and charred.
To serve, place the chicken on a serving plate and top with charred pineapple slices, fresh coriander, jalapenos, and peanuts. Finish with a squeeze of lime.
