GRILLED HULI HULI CHICKEN
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.
SAN DIEGO GRILLED CHICKEN
This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Great for all barbeque lovers. I usually serve cut into lengths with fresh cilantro, homemade salsa, guacamole, black beans, and flour tortillas warmed on the grill. A little good Southern California karma never hurts anyone. This recipe is light enough to offset the first 2 margaritas. GO CHARGERS!!!
Provided by Osider760
Categories Healthy Chicken Breasts
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.
- Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 250.6 calories, Carbohydrate 24.7 g, Cholesterol 64.6 mg, Fat 7.5 g, Fiber 3.9 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 84.4 mg, Sugar 17.2 g
SAN DIEGO CHICKEN
One of my favorite recipes from one of my favorite cities in the country. Very good eaten in a warm tortilla and an excellent make-ahead dish. Cook time is chill time, at least 1 hour.
Provided by SmHerndon
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken in strips and saute 4 minutes in picante sauce, cumin and salt until done. Do not drain. Chill to desired coolness.
- Combine sour cream and mayonaiise. Add celery and avocados.
- On lettuce leaf (in tortilla if desired), place chicken strip and top will generous dallop of mayo mixture. Sprinkle top with bacon. Enjoy!
Nutrition Facts : Calories 487.8, Fat 32.5, SaturatedFat 8.8, Cholesterol 92.6, Sodium 1018.3, Carbohydrate 19.2, Fiber 8.6, Sugar 4.6, Protein 33
SAN DIEGO GRILLED CHICKEN
This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Great for all barbeque lovers. I usually serve cut into lengths with fresh cilantro, homemade salsa, guacamole, black beans, and flour tortillas warmed on the grill. A little good Southern California karma never hurts anyone. This recipe is light enough to offset the first 2 margaritas. GO CHARGERS!!!
Provided by Osider760
Categories Healthy Chicken Breasts
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.
- Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 250.6 calories, Carbohydrate 24.7 g, Cholesterol 64.6 mg, Fat 7.5 g, Fiber 3.9 g, Protein 24.8 g, SaturatedFat 1.4 g, Sodium 84.4 mg, Sugar 17.2 g
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