This huli huli chicken gets its name from the Hawaiian word meaning “to turn”. It’s traditionally cooked over fragrant wood, turned frequently and basted with the sweet, teriyaki-like huli sauce. It’s the perfect easy summertime dinner, served over jasmine rice or with grilled vegetables. This simple yet delicious marinade is an island classic and will quickly become one of your favorite recipes to put in your regular rotation. Better yet, all of the ingredients are most likely already in your kitchen. Feel free to substitute regular soy sauce for the coconut aminos. I personally prefer coconut aminos because they offer a lower sodium option that I love the flavor of.
Humanely Raised Chicken Tastes & Feels Better
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Never Ever Given Antibiotics, Steroids Or Hormones
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins. The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
- 6 packages of chicken thighs
- ½ cup coconut sugar, packed
- 6 tablespoons ketchup
- 6 tablespoons coconut aminos
- 2 tablespoons chicken bone broth
- ½ teaspoon apple cider vinegar or rice vinegar
- 2 teaspoons fresh ginger, minced
- 2 teaspoons garlic, minced
- Thaw the chicken thighs overnight in the refrigerator. If desired, you can debone them before cooking (they’ll cook faster this way, but leaving the bones in can make for juicier chicken). To debone the thighs, start by feeling for where the bone is with your fingers – it’s easy to find. Then, using a small, sharp knife, make an incision on both sides around the bone. Finally bring the knife underneath the bone to remove it completely. Set aside and use to make bone broth or discard.
- Use a small bowl to mix the marinade/glaze. Combine the coconut sugar, ketchup, coconut aminos, chicken bone broth, apple cider vinegar, minced ginger and minced garlic.
- Reserve half of the marinade, cover and refrigerate to use later for basting.
- Pour the rest of the marinade into a large, shallow dish. Add the chicken thighs in, flipping them over a couple times to coat thoroughly. Cover and refrigerate to marinate for approximately 8 hours, or overnight.
- Remove the chicken from the refrigerator. Drain the excess marinade and discard.
- If using boneless chicken thighs, grill them covered for about 6-8 minutes on each side. Use the extra marinade to baste the chicken thighs every minute or so while cooking. Bone-in chicken thighs will need extra cooking time – cook them first over direct heat on the grill, getting a good sear on each side for several minutes, then move to indirect heat to finish cooking, again basting every couple minutes with the extra reserved marinade. Chicken should always be cooked to an internal temperature of 165 degrees Fahrenheit (the juices will run clear when fully cooked).
- If you don’t want to grill the chicken thighs, simply sear them on the stovetop and then finish in a preheated oven, basting frequently, until cooked completely through.
Our Friendly & Knowledgeable Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.