Huli Huli Chicken (Paleo/Whole30) (Edit recipe)

There are “huli huli chicken” stands all over the island of Maui. The smell as you drove past the stands are intoxicating and hard to pass up. After a rescent trip there, I knew it was a must to recreate! In Hawaiian, the word huli means “turn” which totally makes sense for the name of this recipe. While grilling the chicken, it is turned over and over again to lock in the juices with the sauce – hence the name “huli huli chicken” – it’s so perfect! Pairs perfectly with my Hawaiian Mac Salad, Snap Pea Salad or Grilled Pineapple!

20 minutes

15 minutes to 20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	295
Fat:	7 g
Carbohydrates:	33 g
Protein:	23 g
Cholesterol:	0 g
Sodium:	2189 mg
Fiber:	0 g
Sugars:	27 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

chicken

4-6 whole Boneless Skinless Chicken Thigh
1 whole Lemon, cut into wedges, for after grilling, fresh

marinade/huli huli sauce

1 cup Pineapple Juice
.5 cup Ketchup, Primal Kitchen
.5 cup Coconut Aminos, Big Tree Farms
2 Tbsp Apple Cider Vinegar
4-6 whole Medjool Dates, pitted
1 Tbsp Ginger Root, approx. quarter sized, peeled & finely grated
1 Tbsp Fish Sauce, Red Boat is my fav brand
2 tsp Sesame Oil
.75 tsp Sea Salt, fine

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Process

Cook Mode

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

Add all marinade ingredients to a high powered blender. Blend until completely smooth and all dates are pureed. Alternatively you can use an immersion blender.
Place chicken in a non reactive container or zipper bag, pour 1½ cups of marinade over it (reserving the rest.) Marinate for a minimum of 4 hours or even better overnight, in the refrigerator.
Remove chicken from the refrigerator about 30-40 minutes before grilling. Pre-heat your grill. When ready, place chicken on grates, and begin grilling.
About every 4-5 minutes, turn chicken over and using half of the reserved marinade, brush and coat each piece of chicken. Continue this way until chicken is cooked through.
Remove chicken and allow to rest before serving.
Serve chicken with lemon wedges and remaining sauce.