Hawaiian Style Barbecue Chicken and Cilantro Lime Rice (Edit recipe)

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!

24 hours

45 minutes

Difficulty:

Intermediate

Show nutritional information

This 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
Calculated per serving.

by Primal Palate

Serves: 8

Ingredients

8 whole Chicken Leg Quarter
1/2 cup Ketchup, True Foods Veggie Ketchup
1/3 cup Pineapple Juice
2 Tbsp Wheat-free Tamari
2 Tbsp Coconut Aminos
1 Tbsp Toasted Sesame Oil
1 Tbsp Maple Sugar
2 cloves Garlic, minced
1 Tbsp Ginger Root, minced
1 tsp Smokehouse Rub, optional

Cilantro Lime Rice

2 cups Jasmine Rice
1 whole Lime, zest and juice
1/2 cup Cilantro, chopped
1 tsp Himalayan Pink Salt
1 tsp Black Pepper

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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.