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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.
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Course: Main Course
Ingredients Method

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

Method
 

Coconut Rice:
  1. 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!
  2. 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.
  3. Transfer to a serving bowl, top with Huli Huli chicken and toasted coconut. Serve.
Huli Huli Chicken:
  1. 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.
  2. 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.
  3. 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!