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Huli Huli Chicken

Use any type of chicken pieces you like, but do marinade for at least 8 hours or overnight, reserving some marinade for basting. Generally, we use bone in, skin on for this dish, the marinade is so good. We count Carbs for the basting but not the marinade, making each piece about 5 CHO. ¼ cup reserved marinade = 4 TBSP, 1 TBSP/chicken piece.

If using brown sugar, double the amount and adjust Carbs.

Course Main Course
Cuisine Hawaiian
Keyword Garlic, Ginger, Ketchup, Soy Sauce, Splenda Brown Sugar Mix

Ingredients

  • 1 lb – 1.5 lb. (454 - 681 gr) chicken pieces - 4 breasts or 4 thighs 0 CHO
  • 2 TBSP (24 gr) Brown Sugar Splenda (4 CHO/tsp.) 24 CHO
  • 3 TBSP (53 gr) ketchup 15 CHO
  • 3 TBSP GF Soy Sauce 3 CHO
  • 1 TBSP Pineapple Juice 2 CHO
  • ½ tsp. minced garlic 0 CHO
  • 1 tsp. (5 gr) grated ginger 1 CHO

TOTAL CHO 45 CHO

  • TOTAL WEIGHT 150 GRAMS
  • 45 CHO DIVIDED BY 150 GRAMS = .3 CHO/GRAM
  • 1 TBSP = 17 GRAMS (.3 CHO x 17 GRAMS) 5.1 CHO/TBSP

Instructions

  1. Mix marinade ingredients in a small dish. Reserve ¼ cup for basting in a small container with a tight lid.
  2. Place remaining marinade in a Ziplock bag with the chicken pieces.
  3. Refrigerate for at least 8 hours or overnight. Store reserved marinade in the fridge.
  4. 1 hour prior to grilling, remove chicken and reserved marinade. Let rest on the counter. Discard marinade in Ziplock bag.
  5. Add chicken to grill and keep turning chicken every 5 minutes to keep it from burning and basting with reserved marinade after every turn. WE place the chicken on a grill grate at the back of the barbeque. The back burner turned off. Middle burner on low and front burner on high.
  6. Cook times will vary depending on the cuts of chicken pieces - bone in thighs take 40 minutes.
  7. Let rest on top of rice for a few minutes before serving.