Artisan Olive Oils & Balsamic Vinegars
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Huli-Huli Chicken

Marinade Ingredients:

1/3 cup of soy sauce (or Neapolitan Herb Dark Balsamic)

1/3 cup of Blackberry-Ginger Dark Balsamic 

1-2 teaspoons of Sesame Oil

1 or 2 pieces of Ginger Root crushed

3 cloves of garlic, crushed

3 tbsp of Baklouti Extra Virgin Olive Oil

Scallions for garnish

4 pounds of chicken drumsticks, wings or cut up whole chicken

Combine all ingredients above except scallions in a blender or food processor and process until smooth. Reserve two tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.

Preheat oven to 400 degrees F (or prepare a large grill for indirect cooking). Line a large sheet pan with foil and top with a wire rack. Back chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.

Serve with rice, grain or starch of your choice.

Recipe from Veronica Foods




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