Recipes Nugget Markets Signature Recipes
Huli Huli Chicken
- Prep time
- PT0
- Cook time
- PT0
- Yield
- Difficulty
Ingredients
- 1 6-pack Rocky chicken legs
- Marinade:
- 1 Tablespoon fresh ginger, minced
- 1 large shallot, minced
- 1 teaspoon red pepper flakes
- ⅓ cup sherry
- ½ cup "San-J" low sodium Tamari soy sauce
- 1 ½ cups pineapple juice
- 2 Tablespoons "Carlo" pomegranate molasses
- 1 Tablespoon Capay valley honey
- 2 teaspoons "Nellie & Joe's famous Key West lime juice"
Preparation
Whisk all marinade ingredients together in a microwave safe dish and microwave for 1 minute to combine flavors. Place chicken legs into a one-gallon Ziploc bag and pour marinade into bag with chicken. Refrigerate over night.Pre-heat oven to 450 degrees. Remove chicken from marinade, place on a sheet pan fitted with a wire rack, and roast chicken in oven for 15 minutes. While chicken is cooking, pour half of marinade into a saucepan and bring to a simmer, reduce heat to low and reduce marinade until it thickens slightly; the consistency should be a little thinner than that of maple syrup. Remove chicken from oven, flip it over and spoon the reduced marinade over the legs. Place back in the oven at 450 degrees for another 15 minutes until the marinade caramelizes on the chicken.
Serve with white rice.