HULI HULI CHICKEN (GRILLED OR BAKED) (+VIDEO!)
Transport you and your loved ones to Hawaii with Grilled or Baked Huli Huli Chicken! Its bursting with sweet and savory Hawaiian teriyaki deliciousness from a dynamite pineapple, soy, brown sugar marinade that doubles as your sweet and sticky glaze (no double work!) and a spice rub that elevates this chicken to a whole new level of jaw dropping delicious. With the marinade, spice rub and glaze, this might just be the best Huli Huli Chicken ever. But I'll let you decide.
Provided by Jen
Time 20m
Number Of Ingredients 14
Steps:
- Mix the Spice Mix seasonings together in a medium bowl. Remove one tablespoon Spice Mix and add to a large bowl. Reserve remaining spices for your Spice Rub later.
- Add all Huli Huli Sauce ingredients to the 1 tablespoon spice mix. Whisk to combine. Remove 1/2 cup of this Sauce and add to a large freezer bag along with 1/3 cup olive oil.
- Add chicken to freezer bag, remove excess air, seal and turn to coat. Marinate 4 hours up to overnight. Refrigerate remaining sauce separately and reserved spices in an airtight container.
- When ready to grill, remove chicken and dab off excess marinade and place on a baking sheet. Discard marinade. Mix reserved spices with 2 tablespoons olive oil and rub evenly over both sides of chicken. Let sit 15-20 minutes.
- Meanwhile, remove 1/4 cup Huli Huli Sauce to baste chicken while grilling. Simmer the remaining sauce for approximately 10 minutes or until reduced and slightly thickened, stirring occasionally. It will thicken more upon standing.
- Grease and heat grill to medium heat. Add chicken, cover, and cook 6-8 minutes per side, or until no longer pink and an inside thermometer registers 165 degrees F. Baste chicken with reserved 1/4 cup Sauce the last 5 minutes.
- Slather cooked chicken with Huli Huli Glaze and garnish with green onions if desired. Serve with remaining sauce.
- Preheat oven to 350 degrees F. Heat one tablespoon olive oil over medium high heat. Add chicken (you will need to work in batches), and sear 2-3 minutes per side.
- Add chicken to a foil lined, greased 9x13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Remove foil cover, baste with 1/4 cup reserved marinade and continue to cook, uncovered an additional 15-20 minutes OR until an inside thermometer registers 165 degrees F at the thickest part of the chicken.
- Slather cooked chicken with Huli Huli Glaze and garnish with green onions if desired. Serve with remaining sauce.
HULI HULI CHICKEN
'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.
Provided by Mama Smith
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
- Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
- Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
- Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g
HULI HULI CHICKEN ON THE GRILL
Steps:
- Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.
- To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.
- In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.
- Preheat a grill to medium heat.
- Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.
- Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
- Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
- Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.
AUTHENTIC HAWAIIAN HULI HULI CHICKEN
I love this chicken. You know when people are fighting for the last piece of chicken that you've made a pretty tasty dish. When I lived in Hawaii they sold this on the side of the road and the aroma of this dish is like no other!
Provided by K-Jon Chef
Categories Whole Chicken
Time 10h
Yield 10 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
- glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
- Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.
Nutrition Facts : Calories 781.8, Fat 30.7, SaturatedFat 8.2, Cholesterol 185.6, Sodium 9418.6, Carbohydrate 47.5, Fiber 1.9, Sugar 33.6, Protein 78.8
HULI HULI CHICKEN
"Huli Huli," means turn, turn. Chicken halves are cooked on metal frame screens that are turned repeatedly over a charcoal fire, somewhat like a rotisserie. Below is a basic recipe for hawaiian barbecue.
Provided by Kana K.
Categories Chicken
Time P1D
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Oven Version:.
- Arrange chicken, skin side up, on rack of broiler pan.
- Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side.
- Combine remaining ingredients;.
- Baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce.
GRILLED HULI HULI CHICKEN
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.
HULI-HULI CHICKEN THIGHS
Hawaiian huli-huli chicken is all about the marinade-slash-sauce, which was created as a shortcut version of homemade teriyaki sauce. Made with pineapple juice, soy sauce, brown sugar and ketchup, it's sweet, sour and packs a little kick of heat -- the perfect flavor combo for grilled meats. Because boneless, skinless chicken thighs cook in about half the time as the bone-in variety (the traditional choice), here we give the sauce a head start by reducing it on the stovetop before using it to baste the chicken.
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper.
- Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill.
- Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
- Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
- Drizzle the pineapple with the olive oil and rub to coat evenly. Grill until charred and lightly caramelized, 4 to 5 minutes per side.
- Serve the chicken with the pineapple and garnish with the scallions.
More about "huli huli chicken thighs food"
GRILLED HULI HULI CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
4.9/5 (22)Calories 288 per servingCategory Dinner, Main Course
- In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired
HULI HULI CHICKEN THIGHS RECIPE - HOME CHEF
From homechef.com
Total Time 35 minsCalories 870 per serving
GRILLED HULI HULI CHICKEN - COOKING FOR MY SOUL
From cookingformysoul.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 4 hrs 40 mins
- In a large bowl, mix the sugar, ketchup, pineapple juice, soy sauce, paprika, Worcestershire sauce, apple cider vinegar, and ground black pepper until evenly combined.
- Transfer 1/2 cup of this marinade to a small container and store in the fridge (you will use this to brush the chicken later on). Transfer the rest of the marinade to a large Ziploc bag and mix in the minced garlic and ginger. Add the chicken thighs to the marinade in the Ziploc bag. Seal the bag, making sure the chicken is coated evenly by the marinade. Refrigerate for at least 4 hours or preferably overnight.
- After at least 4 hours or overnight, remove the chicken from the fridge and let it sit on the counter for about 20-30 minutes. Meanwhile, get a grill preheated. Sprinkle some brown sugar over pineapple slices, and grill on both sides until they get nice grill marks. Set aside.
- Cook the chicken: Get the grill preheated and brush with some olive oil. Discard marinade and grill chicken thighs for about 6-8 minutes per side or until cooked through. During the last 2 minutes, brush with reserved marinade. Tip: Sometimes chicken thighs can be hard to cook through properly depending on how thick they are. So, if needed, finish cooking the chicken in a 400F oven for 10-12 minutes.
HULI HULI CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (10)Total Time 1 hr 40 minsCategory MainCalories 332 per serving
- Drain the pineapple, reserving 1 cup of the pineapple juice. Save the pineapple slices for later use.
- Place the pineapple juice, soy sauce, brown sugar, ketchup and sesame oil in a large bowl. Whisk to combine.
- Reserve 2 tablespoons of the marinade in the refrigerator in a small bowl. This will be used later on to baste the chicken.
- Stir the garlic and ginger into the large bowl of marinade. Add the chicken thighs and toss to coat.
HULI HULI CHICKEN WINGS - COOKING WITH CURLS
From cookingwithcurls.com
4/5 (6)Total Time 40 minsCategory AppetizerCalories 501 per serving
- Place the chicken wings in a large zipper top bag. Pour the marinade over the chicken and place in the refrigerator for at least one hour.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or foil, and coat with olive oil spray. Set aside.
- Remove the chicken from the bag and shake off the excess marinade. Place the chicken wings on the prepared baking pan and bake for 15 minutes.
SHELDON SIMEON'S HULI HULI CHICKEN RECIPE - TODAY.COM
From today.com
4.3/5 (44)Author Sheldon SimeonCuisine HawaiianCategory Entrées
- 1. Place the chicken on a large sheet pan and rub all over with the shio koji. Cover loosely with parchment paper and refrigerate overnight.
- 2. In a saucepan, combine the chicken stock, butter, oyster sauce, pineapple juice, brown sugar, ginger, garlic and sesame oil. Crush the white parts of the scallions with the butt of a knife and add those, too. Bring this to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally, or until the liquid has reduced by about half. Remove the ginger, scallions and garlic using a slotted spoon or sieve.
- 3. In a small bowl, mix the cornstarch with 2 tablespoons water to make a slurry. Stir it into the sauce and increase the heat to bring back to a boil before removing from the heat.
- 4. An hour before you're ready to cook, remove the chicken from the fridge and let it come to room temperature. When you're ready to cook the chicken, rinse off the shio koji and pat the chicken dry with a paper towel. Season the chicken lightly and evenly with garlic salt.
HULI HULI CHICKEN - EASY PEASY MEALS - EAZY PEAZY MEALS
From eazypeazymealz.com
4.5/5 (8)Total Time 30 minsCategory Chicken, Main CourseCalories 639 per serving
- In a small bowl, combine sugar, ketchup, soy sauce, chicken broth, cider vinegar, fresh ginger, and minced garlic.
- Place chicken in a zip top bag, and cover with remaining marinade; seal bag and turn over several times to coat. Refrigerate for 8 hours or overnight.
GRILLED HULI HULI CHICKEN - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (4)Total Time 2 hrs 5 minsCategory DinnerCalories 264 per serving
HAWAIIAN HULI HULI CHICKEN - COOKING CLASSY
From cookingclassy.com
5/5 (14)Total Time 2 hrs 30 minsCategory Main CourseCalories 243 per serving
- In a medium mixing bowl whisk together ketchup, soy sauce, brown sugar, rice vinegar, sriracha, Worcestershire, sesame oil, garlic and ginger. Season with a little salt and pepper if preferred. Remove 1/4 cup of the marinade to a bowl and refrigerate.
- Place chicken in a medium bowl or gallon size resealable bag. Pour remaining marinade over chicken then toss to coat then press down into marinade. Seal bag while pressing out excess air (if using a bag).
EASY HULI HULI CHICKEN RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine American, HawaiianTotal Time 9 hrsCategory DinnerCalories 598 per serving
- Whisk together the ketchup, soy sauce, brown sugar, pineapple juice, ginger, apple cider vinegar and garlic.
- Place the chicken thighs in a zip top bag placed in a large bowl (the bowl is to catch any liquid should the bag spring a leak). Pour 1/2 the marinade over the chicken and reserve the remaining marinade for cooking.
HAWAII-STYLE “HULI-HULI” CHICKEN THIGHS - A MEAL IN MIND
From amealinmind.com
Reviews 10Servings 6Cuisine Hawaiian PotluckCategory Main Dish, Meat
- Bake skin-side down for 25 minutes, then flip and bake skin-side up 30 minutes more. Check using an oven thermometer that the internal temperature of your chicken has reached 165 degrees F, especially if thighs are quite thick.
HULI HULI CHICKEN WINGS RECIPE - SHELDON SIMEON - FOOD & WINE
From foodandwine.com
4/5 (1)Category Chicken Wings
- Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.
- Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Preheat grill to medium (350°F to 400°F). Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter. Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.
HULI HULI CHICKEN (HAWAIIAN TROPICAL CHICKEN) | RECIPETIN EATS
From recipetineats.com
5/5 (32)Category BBQ/Grilling, MainsCuisine Hawaiian, TropicalCalories 377 per serving
- Brush BBQ grills with oil then preheat to medium high, or heat oil in a skillet over medium high heat.
HULI-HULI CHICKEN THIGHS - SEAGRAM’S ESCAPES
From seagramsescapes.com
Servings 6Total Time 4 hrs 20 minsCategory Entree
- 1. Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper.
- 2. Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill. (If cooking the chicken thighs on a grill pan, you may need to do it in two batches to avoid overcrowding the pan.)
- 3. Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
- 4. Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
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HULI HULI CHICKEN - ALOHA DREAMS
From alohadreams.com
- In a large bowl, combine water and soy sauce in large bowl. Set aside. In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours. Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.
- In a medium sauce pan, combine the pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce. Bring to a boil then reduce heat to medium and let simmer until glaze is thick and syrupy about 20 to 25 minutes. This should result in about 12 cups of glaze.
- For a kettle grill: open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, about 5 minutes. For a gas grill: heat all burners to medium-low. Scrape and oil cooking grate.
- You can make the chicken to this point up to 2 hours before serving. Transfer to a large disposable aluminum serving tray, cover with foil and hold in a 200 degree (warm) oven.
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