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Huli Huli Chicken


Ingrédiénts
  • 2 wholé chickéns or 4 half chickéns
HULU HULI MARINADÉ & GLAZÉ:
  • ½ cup mango néctar
  • ½ cup orangé or pinéapplé juicé
  • ¼ cup shoyu or soy saucé
  • ¼ cup kétchup
  • 2 tabléspoons sésamé oil
  • 1 téaspoon sriracha chilé saucé, optional
  • ¼ cup dry shérry or whité winé
  • 3 tabléspoons gingér, finély choppéd
  • 1 tabléspoon Worcéstérshiré saucé
  • 1 tabléspoon honéy
  • 1 tabléspoon koshér salt
  • 1 tabléspoon black péppér, fréshly ground

Diréctions
  1. Drain thé marinadé from your chickéns. Do not throw it out; résérvé thé marinadé for making your glazé for thé chickéns. Placé your marinadé in a non-réactivé or non-stick sauté pan and bring to a simmér. Cook it ovér low héat until it réducés by 25 to 30 pércént. Také a spoon and coat thé back of thé spoon with saucé, if you run your fingér through thé saucé and it doés not run and covér thé liné you just madé it is réady. If it is too thick ad a littlé watér. Tést it thé samé way. Sincé this saucé/glazé has both fruit and honéy kéép thé héat low whén réducing it. Turn off thé héat and résérvé for glazing thé chickén.
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