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MBQI @ The Culinary Center of Kansas City
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Sunday
Mar092014

Huli Huli Marinade for Chicken

Huli Huli Marinade for Chicken

2 cups

 1/2 cup   Lime Juice, fresh

1/2 cup   Pineapple Juice

1/2 cup   Brown Sugar, golden

1/4 cup   Chili Sauce, tomato based

1/4 cup   Teriyaki Marinade, “Kikoman’s ®

2 TB.      Garlic, fresh, minced

1 tsp.       Ginger, ground

1 TB.      Grape Seed Oil

1 tsp.       Red Hawaiian Sea Salt

1 tsp.       Black Pepper, coarse grind

 

Special Tip:

Red Hawaiian sea salt can be found in a specialty food store.

 

Preparation:

Combine all the ingredients in a bowl and blend well.

Marinate chicken thighs in about half the marinade and refrigerate for 4-8 hours. Reduce the remaining marinade in a saucepan over medium high heat until reduced and thickened, about 5 minutes.

 

Use the reduced marinade for basting chicken legs or thighs when grilling.

 

Use an indirect grilling method when doing the chicken legs or thighs, because the amount of sugar in this marinade can cause the chicken to burn quickly.

 

Baste grilling chicken every 15 minutes until the chicken is done.  Keep some of the heated marinade warm for serving the finished chicken. Make sure any baste used for serving is “clean” (not used for basting or marinating).

 

 

Preparation Time: 15 minutes

 

Saturday
Nov162013

UPDATED Web Site!

I have made my end of year web site update. My BBQ Resource link for the Teaching of the Education of BBQ, continues to grow!! New updated info about my class and links are posted. Some NEW recipes have been added and the BACK BY POPULAR DEMAND the Rib Stars Holiday Combo featuring my Combo Cookbook (Grilling and Smoking) special includes a Trio COmbination of My Award Winning Rubs (Rib, Chicken and Brisket) and Remember ALL my Rubs are ALL NATURAL, no MSG, Gluten Free, No Anti-caking Agents or Free Flow Agents!

Enjoy and Keep the Smoke Rolling!

Chef Richard