Huli Huli Chicken with Turmeric Rice

It's grilling and dinner on the deck season! Huli Huli chicken is one of my family's favorites. Serve with Tumeric Rice, green veggies and slices of pineapple for a sweet and flavorful dinner perfect for summer nights.

Huli Huli Chicken

1/2 cup ketchup

1/2 cup soy sauce

1/2 cup brown sugar, packed

1/2 cup rice vinegar or cider vinegar

1 inch piece peeled, grated ginger

2-3 minced garlic cloves

2 pounds boneless chicken thighs

green onions for garnish

In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated.  Refrigerate overnight, or at least 8 hours, turning the chicken at least once.

Heat the grill to medium and oil grates. Add the chicken to the grill, cover, and cook approximately 5 minutes per side and basting it with the reserved marinade after you turn it.  Garnish with sliced green onions. Enjoy!

Source

Turmeric Rice

1 cups basmati or jasmine rice
1 Tablespoons butter
1/2 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ginger

2 cups broth

Stove Top

In a medium pot, combine the basmati rice and all other ingredient. Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes. Remove from heat and let sit for another 10 minutes before fluffing with a fork and serving.

Rice Cooker

Combine the basmati rice and all other ingredients. Cook using the 'white rice' function (or regular function if there is not a white rice option). Fluff with a fork and enjoy!