Huli Huli Chicken With Slightly Pickled Cucumber Salad

Gluten-free | Sugar-free | Dairy-free

Makes enough for 2 portions 

Why it’s delicious

This recipe was born out of my love for the Hawaiian islands, the people and their food. Everywhere you drive in Hawaii, your nostrils will be inundated with the sweet, savoury smells of barbecues and gatherings. Hulihuli means to turn, and this chicken will have heads turning for sure. 

Popular proteins that you will find on the grill or over tropical wood in Hawaii include salmon, pork belly, beef short ribs and a cherished local favourite, chicken thigh marinated in this incredible Teriyaki style sauce. 

Helpful hints and tips

To fully experience how good this marinade is, leave the chicken for 24-36 hours in the marinade before cooking. 

I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.  

Ingredients

Marinade for the chicken 

• ½  tsp sesame seed oil 
• ½  tbsp finely grated ginger
• ½  tbsp finely minced garlic
• 1 tbsp low-sodium tamari
• 1 tbsp Sweet As Fibre Syrup
• ½ lime, juiced
• 1 tsp apple cider vinegar
• Pinch chilli flakes or powder, optional

• 300 g (10.5 oz) chicken thighs, skinned, boneless and thigh cut into 3 even-sized pieces
• Coconut oil to brush 
• Himalayan or mineral salt

Salad 

• 4 small telegraph cucumbers, evenly sliced
• 4-6 tbsp Delish Pickled Onions
• Himalayan salt and freshly ground black pepper

• Large handful of fresh mint and basil, finely chopped
• 1 large red pepper, diced, optional

Method

1. Marinade the chicken by heating the sesame oil at medium temperature in a small saucepan and add the ginger and garlic. Saute gently for a minute, and then add the tamari, fibre syrup, lime juice, apple cider vinegar and chilli flakes if using. 
2. Bring the mixture to a simmer and allow it to gently bubble for a couple of minutes. Leave the marinade to cool. 
3. Trim any access fat from the chicken and lay it flat in a large ziplock bag/s, container or bowl. Pour over the marinade and massage into the chicken with very clean or gloved hands. Ensure the marinade coats the chicken well and then cover and allow to marinade in the refrigerator for 24-36 hours. This chicken can also be frozen raw in the marinade for up to 3 months. 
4. When ready to cook, heat a barbecue, grill pan or frying pan to very hot and brush with a little coconut oil. Add the pieces of chicken, making sure not to overcrowd the barbecue or pan. You want the chicken to cook and caramelise, so take your time, especially if you are using a small pan. 
5. Hulihuli or turn the chicken a couple of times as it cooks and sprinkle it with a little salt. The chicken will caramelise and brown nicely and check that the thicker parts of the chicken are cooked through before serving. 
6. While the chicken cooks, make the salad by placing it Into a mixing bowl with the sliced cucumber and pickled onion and drizzling it with 3-4 tablespoons of the pickling liquid. Toss the ingredients to combine and allow the vegetables to steep for a couple of minutes. If you like your vegetables more pickled, let the vegetables sit for 30 minutes longer. 
7. Add the herbs to the salad, and if using, add the diced red pepper and season with a little salt and pepper. 
8. Serve the cooked chicken alongside the salad.