Skip to the beginning of the images gallery

Huli-huli chicken

Name: Huli-huli chicken
Cook time: 25 min
Yield: 4

with lime coconut rice and baby cos

Ready in around 25 mins

RECIPE FACT:

Huli is the Hawaiian word for "turn." The dish was originally made on a grill with a makeshift spit and onlookers would shout "huli" when the chickens were to be rotated.

Nutritional Info:

Energy: 2622kj (627Kcal)
Protein: 37g
Carbohydrate: 67g
Fat: 26g
Contains: Soy, Sesame, Wheat, Gluten, Peanuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE SALAD:

Cut the lemon into 6 wedges and set aside. Thinly slice the spring onions on the diagonal and place half into a salad bowl. Cut the capsicum in half, remove the seeds then cut into ½ cm slices. Place into the salad bowl with the baby cos leaves. Just before serving drizzle with olive oil, season with salt and pepper and squeeze over the juice of a couple of lemon wedges then toss to combine. Roughly chop the coriander leaves and stalks and set aside.
2. TO COOK THE COCONUT RICE:

Remove and discard the stem of the lime leaves and slice finely. Open the bag of coconut rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice, lime leaves, season with salt and pepper and cook for 2-3 mins until hot. Remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 5-6 even pieces. Wipe the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the chicken and cook for 3-4 mins on each side. Pour in the huli-huli sauce and cook for a further 2 mins or until the chicken is cooked through, turning the chicken a few times to coat in the sauce.
TO SERVE:

Divide the coconut rice and the baby cos salad between plates. Add the huli-huli chicken drizzling over any sauce. Sprinkle with chopped coriander, remaining spring onion and the roasted peanuts. Serve with a lemon wedge on the side.