Why not try a tasty recipe for your July 4th picnic from our SOS Mothers in Polynesia? Add some delight to your grill with Huli Huli chicken—a favorite in the Papara Village in French Polynesia. Sweet and fruity, this tender and juicy chicken will become a favorite of your family, too.
- 5 lbs of boneless, skinless chicken thighs
- ¼ cup of frozen pineapple concentrate
- 1/3 cup of white wine
- ½ cup of chicken broth
- ¼ cup of soy sauce
- ¼ cup of ketchup
- ¼ tsp of powdered ginger
- ¼ tsp of Worcestershire sauce
- 1 cup of packed brown sugar
Wash the chicken thighs and pat dry with paper towel.
In a small bowl mix the rest of the ingredients, until completely incorporated. Reserve 1 1/3 cups of the marinade for basting the chicken while it grills. Place the remaining marinade and chicken in a large bag and refrigerate overnight.
Heat your grill to medium and cook the chicken [taken out of the marinade bag] for 8 minutes on each side until cooked through. During the last few minutes of cooking baste the chicken with your reserved marinade. [Makes 12 servings.]