Makes:
6 servings
Utensil:
11" Large Skillet with Cover
3.5 Qt. Double Walled Bowl
small mixing bowl
medium mixing bowl
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Recipe Description:
This Hawaiian dish brings a taste of the islands to your table.
Huli Huli Chicken
1⁄2
cup
soy sauce
(120
mL)
1⁄2
cup
brown sugar
(90
g)
11⁄2
cups
pineapple juice
(360
mL)
2
tablespoons
sesame oil
(30
mL)
2
teaspoons
ground ginger
(10
mL)
1
teaspoon
garlic, shredded, use Cone #1
(5
mL)
6
boneless chicken thighs, skin-on
Asian Slaw Salad & Vinaigrette
3
tablespoons
rice wine vinegar
(45
mL)
1
tablespoon
sesame oil
(15
mL)
2
tablespoons
peanut butter
(32
g)
1
tablespoon
soy sauce
(15
mL)
1
tablespoon
brown sugar
(9
g)
1
tablespoon
ground garlic
(15
mL)
2
teaspoons
ground ginger
(10
mL)
3
cups
green cabbage, strung, use Cone #2
(210
g)
2
cups
red cabbage, strung, use Cone #2
(140
g)
1
large carrot, strung, use Cone #2
1
bundle green onions, sliced thin
1
red pepper, cut julienne
1
red onion, sliced, use Cone #4
1⁄4
cup
cilantro, chopped
(15
g)
Pineapple Relish
1
cup
pineapple, small diced
(165
g)
3⁄4
cup
Roma tomatoes, seeded and diced
(135
g)
1⁄4
cup
red onion, strung, use Cone #2
(40
g)
1
tablespoon
serrano pepper, strung, use Cone #2 (optional)
(7
g)
2
limes, juiced
2
tablespoons
cilantro
(8
g)
sea salt and pepper to taste
Directions:
- In a medium bowl, place soy sauce, brown sugar, pineapple juice, sesame oil, ginger and garlic. Whisk all ingredients well to create a marinade.
- Rinse chicken thoroughly with cold water. Combine marinade with chicken and marinate in the refrigerator for an hour to allow flavors to develop.
- Preheat skillet over medium-low heat. Drain chicken thighs and reserve marinade. When several drops of water sprinkled on pan skitter and dissipate, carefully add chicken thighs skin side down. Cook for 5 minutes until browned. Turn and cook for 3 minutes, then cover. When Vapo-Valve™ clicks, reduce heat to low, add reserved marinade and cook for 20 - 30 minutes or until chicken is tender. Allow chicken to cool down slightly at room temperature and slice on the bias before placing on top of slaw salad.
Asian Slaw Salad & Vinaigrette
- To make the vinaigrette, incorporate the first 7 ingredients, through ginger, in a small bowl. Whisk thoroughly and set aside.
- In double walled bowl, fold remaining ingredients together. Toss with the vinaigrette just before serving.
Assembly
- Place all ingredients for Pineapple Relish in a medium bowl and stir to blend. Set aside.
- Place a bed of Asian Slaw on the base of a plate. Top with sliced chicken and drizzle with any extra marinade. Garnish chicken with the Pineapple Relish.
Tips:
- Can marinate chicken overnight.
- Remove skin from chicken if desired.
Pineapple Relish
Calories:
33
Fat:
0g
Saturated Fat:
0g
Cholesterol:
0mg
Sodium:
3mg
Carbohydrate:
9g
Fiber:
1g
Sugar:
7g
Protein:
1g
Make 2 cups of relish
Directions
Tips
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