Hawaiian chicken that has a sweet and savory glaze. It’s juicy, delicious and tastes AMAZING when served over coconut rice.
I’ll include instructions on how to cook this recipe in the smoker or a gas grill. We had a Traeger for a few years, but recently got the Yoder. We are OBSESSED and use it all the time.
The recipe I use for the coconut rice is by Chrissy Tiegen. It’s tried and true. I’ve used it several times over the past few years and it pairs well with many main courses.
Smoked Huli Huli Chicken over Coconut Rice
Hawaiian chicken that has a sweet and savory glaze. It's juicy, delicious and tastes AMAZING when served over coconut rice.
Ingredients
Huli Huli Chicken:
- 2 tsp sesame oil
- 2 tsp grated ginger
- 3 large garlic cloves, minced
- 1/3 cup coconut aminos (or soy sauce)
- 1 tbsp Worcestershire sauce
- 1 tbsp rice vinegar
- 1/4 cup brown sugar
- 1/4 cup bbq sauce (or ketchup)
- 1/2 tsp smoked paprika
- 1 tsp sriracha (optional)
- 1/4 cup water + 1 tbsp cornstarch
- 2 lbs chicken breasts
Coconut Rice:
- 1/3 cup unsweetened shredded coconut
- 1 1/2 cups jasmine rice, rinsed and drained
- 1 (14 oz) can coconut milk, full-fat
- 1 1/2 tsp kosher salt
- 1/4 cup sugar
Instructions
Coconut Rice:
- In a dry skillet over low-medium heat, toast the coconut, stirring often, until light brown. This takes about 4-5 minutes. Remove from heat or it will burn!
- In a medium saucepan, combine the rice, coconut milk, 1 3/4 cup water, sugar and salt. Bring to a boil over high heat, stirring occasionally. Reduce the heat to a simmer, cover and continue simmering until the rice is fully cooked and liquid is absorbed (may be a bubble layer of coconut milk-thats totally fine). This takes about 20 minutes. Remove from heat and fluff with a fork. Recover and let stand for 5 minutes.
- Transfer to a serving bowl, top with Huli Huli chicken and toasted coconut. Serve.
Huli Huli Chicken:
- First, make the marinade. Heat sesame oil in small saucepan. Add the ginger and garlic, cooking until fragrant (1-2 minutes). Add the coconut aminos (or soy sauce), rice vinegar, brown sugar, bbq sauce, Worcestershire sauce, smoked paprika and sriracha, whisking to combine. Separately in a small bowl, whisk together the water and cornstarch. Add the cornstarch slurry to the sauce of the pan and keep whisking, bringing to a boil. Then reduce the heat to medium and simmer until the sauce is thickened. Remove from heat.
- Reserve 1/2 cup of mixture for basting. Set the marinade aside to cool or 5 minutes. Then, place the chicken in a large bowl and toss with the remaining marinade. Place in the refrigerator to marinate for 2-4 hours.
- GRILL or SMOKER: Heat to medium high. Using tongs, place the chicken on the rack and cook each side for 4-6 minutes. Baste chicken with remaining reserved sauce, flip the chicken and grill for 2-3 minutes each side. Make sure chicken has an internal temp of 165. Serve warm over coconut rice. Enjoy!
