Hawaiian Style Barbecue Chicken and Cilantro Lime Rice
Barbecue chicken is a dinner stable in the summertime, and this recipe for Hawaiian-style barbecue chicken is one you'll want to make all season! Sweet, and tangy, with a little heat from our Smokehouse Rub which wouldn't usually be included in a Hawaiian Barbecue marinade. Pair this with some bright and flavorful Cilantro Lime Rice, and some grilled pineapple for a delicious meal!
Ingredients
- 8 whole8 whole8 whole Chicken Leg Quarter
- 1/2 cup1/2 cup1/2 cup Ketchup, True Foods Veggie Ketchup
- 1/3 cup1/3 cup1/3 cup Pineapple Juice
- 2 Tbsp2 Tbsp2 Tbsp Wheat-free Tamari
- 2 Tbsp2 Tbsp2 Tbsp Coconut Aminos
- 1 Tbsp1 Tbsp1 Tbsp Toasted Sesame Oil
- 1 Tbsp1 Tbsp1 Tbsp Maple Sugar
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, minced
- 1 tsp1 tsp1 tsp Smokehouse Rub, optional
- 2 cups2 cups2 cups Jasmine Rice
- 1 whole1 whole1 whole Lime, zest and juice
- 1/2 cup1/2 cup1/2 cup Cilantro, chopped
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 1 tsp1 tsp1 tsp Black Pepper
Cilantro Lime Rice
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cut the chicken legs into thigh and drumstick portions, and place in a large baking dish to marinate in an even layer.
- Sprinkle the chicken with the Smokehouse Rub if desired.
- In a mixing bowl, whisk together the ketchup, pineapple juice, Tamari, Coconut Aminos, toasted sesame oil, maple sugar, garlic, and ginger.
- Pour the marinade over the chicken, cover the baking dish, and place in the fridge to marinate for 24 hours.
- After 24 hours, remove the chicken from the fridge, and allow to come to room temperature as you preheat the grill to medium heat..
- Cook the rice according to instructions on the packaging.
- Once the rice has cooked, transfer it to a mixing bowl, and season the rice with the zest and juice of one lime, and the salt and pepper.
- Once the rice has cooled a bit, add the chopped cilantro, and stir to combine.
- Place the chicken on the grill with the skin side down to start. Grill for 5-7 minutes per side, allowing time for the chicken to release naturally. Cook until the chicken measures 165F internally. You can also grill the pineapple from the marinade, finding a cooler spot on the grill so that it does not excessively char.
- Serve the chicken with the rice, adding a squeeze of fresh lime, grilled pineapple, and avocado slices if desired.
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About This Recipe
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Dairy Free Egg Free Gluten Free Nut Free Poultry Shellfish Free Sugar Alcohol FreeThis is our estimate based on online research. | |
Calories: | 498 |
Fat: | 21 g |
Carbohydrates: | 57 g |
Protein: | 22 g |
Cholesterol: | 150 g |
Sodium: | 857 mg |
Fiber: | 1 g |
Sugars: | 7 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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