Huli Huli Chicken

I love it when we have out of town visitors because we get to do all of the fun "tourist" activities in Atlanta that we don't normally do.  Not that my parents and my brother and niece our "guests" - they're family but we still get to do fun "Atlanta" things with them when they come into town.

This year, we all went downtown to tour the new World of Coke museum while they were here.  It was the first time for all of us - except Ryan who had been one other time. 

To  say that we had a good time would be an understatement. #photobombers

The 4D theater was the highlight of the museum for me. #coolestglassesever

The girls really liked the Coca Cola Polar Bear.  #hetriedtobitemyhand

And of course, a trip to Coca Cola wouldn't be complete without a trip to the tasting room.  #somanywierdflavors











We even took advantage of the Christmas decorations outside the museum to snap a few photos.

It's funny how close you can live to something like the World of Coke and never actually take the time to visit.

I love to visit new places ALMOST as much as I like to try new recipes.  I found this new recipe on 
www.cinnamonspiceandeverythingnice.com.  Not all recipes are worthy of making again, just like not all destinations are worth revisiting but this one is definitely a keeper. 

Hawaiian Barbecue Huli Huli Chicken

Sauce:

2 cups unsweetened pineapple juice

1/3 cup organic ketchup

1/3 cup soy sauce

1/4 cup brown sugar

 

1/4 cup honey

1-inch piece of ginger, minced

2 tablespoons rice wine vinegar

1 tablespoon sesame or vegetable oil

3 cloves garlic, smashed and minced

1 tablespoon Worcestershire sauce

a pinch of red pepper flakes

a squeeze of fresh lemon juice

1 + 1/2 pounds chicken breasts or cutlets (you can also use bone-in)

Instructions
In a large mixing bowl whisk all the sauce ingredients together until well combined.

Remove half of the sauce to a separate bowl, cover with plastic wrap and refrigerate - this will be the glaze/dipping sauce. Pound out the chicken breasts to an even thickness on a cutting board between 2 pieces of plastic wrap with a meat mallet.  Add the chicken breasts to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours up to 6.

Add the sauce you set aside earlier for the glaze to a small saucepan over medium high heat. Bring to a boil then maintain a slow simmer for 20 - 25 minutes, stirring often.
Meanwhile preheat your grill on high heat.  Grill the chicken on both sides until cooked through to an internal temperature of (164 - 175 degrees F.). Discard the marinade the chicken was in.  Remove the chicken to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5 - 10 minutes.

Serve with the leftover glaze for dipping.  No one in my family actually opted for dipping.  The chicken had so much yummy flavor that it really didn't need any more sauce.

If this were a toothpaste commercial, I would say that 3 out of 4 Davis' recommend this chicken to their friends and family.  (Courtney was not a fan but couldn't really pinpoint what she didn't like about it.)

Ciao!

Ingredients

Sauce:

2 cups unsweetened pineapple juice

1/3 cup organic ketchup

1/3 cup soy sauce

1/4 cup brown sugar

1/4 cup honey

1-inch piece of ginger, minced

2 tablespoons rice wine vinegar

1 tablespoon sesame or vegetable oil

3 cloves garlic, smashed and minced

1 tablespoon Worcestershire sauce

a pinch of red pepper flakes

a squeeze of fresh lemon juice

1 + 1/2 pounds chicken breasts or cutlets (you can also use bone-in)

Skewers:

cubed pineapple

red onion, cut into thick slices

Make Simple Turkey Pot Pie

Instructions

At least 2 hours before cooking:
1. In a large mixing bowl whisk all the sauce ingredients together until well combined.
2. Remove half of the sauce to a separate bowl, cover with plastic wrap and refrigerate - this will be the glaze/dipping sauce.
3. Pound out the chicken breasts to an even thickness on a cutting board between 2 pieces of plastic wrap with a meat mallet.
4. Add the chicken breasts to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours up to 6.
When ready to cook:
5. Add the sauce you set aside earlier for the glaze to a small saucepan over medium high heat. Bring to a boil then maintain a slow simmer for 20 - 25 minutes, stirring often.
6. Meanwhile preheat your grill on high heat. Thread the pineapple and onion with skewers.
7. Grill the chicken (and kebabs) on both sides until cooked through to an internal temperature of (164 - 175 degrees F.). Discard the marinade the chicken was in.
8. Remove the chicken and kebabs to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5 - 10 minutes.
9. Serve with the leftover glaze for dipping.

Read more at http://www.cinnamonspiceandeverythingnice.com/huli-huli-chicken/#4vqQ1Zx9xBQ7QTBd.99