Why are we in a nutshell? Because we are nuts….I mean, it’s been nutty crazy busy around here.
I know that it won’t always be this way. This is the hectic that becomes somehow routine. But, I’m holding on, barely.
Lately we’ve had a lot of:
“wake up, please”, “do the next thing”, and “what do you mean, you don’t have on any underwear?”, “where have all the lunch snacks gone”, and “what happened to all of your socks….putting them all under the sofa makes sense in what way?” and on and on.
That is why it is good to have a few good, easy, cheap menus on your hands. And, so, without further ado, may I introduce you to a homerun of a recipe. It’s called Huli Huli Chicken and we love it.
This chicken cooks on low in your slowcooker for 4 – 6 hours. When dinner time rolls around, you put it in the oven and baste it with a sauce until it turns a beautiful deep reddish brown.
Huli Huli Chicken
2/3 cup pineapple juice from the a can of chunk pineapple (the kind that is in unsweetened, natural juices)
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice (you’ll probably need 3 limes)
1/4 cup soy sauce
6 minced garlic cloves
2 T. grated fresh ginger
salt and pepper
4 pounds (I always do more) bone-in, skin-on chicken pieces
1. Simmer pineapple juice, sugar, ketchup, lime juice, soy sauce, garlic and ginger in a saucepan until thickened and finished amount measures 1 1/2 cups.
2. Coat inside of slowcooker with oil (use spray oil to make it easy). Put 1/2 cup of sauce in cooker, refrigerate the rest for later. Salt and pepper the chicken pieces and put them in the slow cooker. Roll the pieces around until all are coated with the sauce you put in the cooker insert. Cover the slow cooker and cook the chicken on low for 4-6 hours.
3. Put an oven rack in the middle position of your oven and heat it to 450 degrees. Line a large, flat (but with sides) pan with aluminum foil. Oil the foil. Transfer the chicken to the foil coated baking sheet. Place it skin side up.
4. Brush the chicken some of the reserved sauce. Bake. Every few minutes brush the chicken with sauce for 20-30 minutes or until it has a deep mahogany lacquer. Serve and enjoy!
Happy Thursday and happy September, too, y’all! I’m going on a sock hunt….wish me luck?