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Lower Carb version of Huli Huli Chicken

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Ingredients

Adjust Servings:
1 1/2 lbs cut into 2" pieces Boneless Chicken Breast
1/4 cup Unsweetened Pineapple Juice
2 tbsp Pineapple Extract
1 tbsp Monkfruit Natural Sugar Substitute
1 tbsp Lime Juice
1/4 cup Olive Oil
1/4 cup Bragg Liquid Aminos
1/4 cup Swerve Sweetener, Brown
1 tbsp G Hughes Sugar Free Ketchup
2 tbsp Apple Cider Vinegar
1" piece, crushed Ginger, Fresh
1 1/2 cloves, crushed Garlic Clove
2, chopped Green Onions
A Pinch Dry Mustard

Nutritional information

242
Calories
8.5g
Fat
7.2g
Carbs
.1g
Fiber
36.1g
Protein

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Lower Carb version of Huli Huli Chicken

Features:
  • Low-Carb
  • Savory
  • Sweet
Cuisine:

    My friend Mindy was looking for a lower carb version of Huli Huli chicken. Here is my adaptation from a recipe I found. I would love to see your adaptations for this recipe as well below and would appreciate your comments!

    This recipe will need at least 4 hours to marinade in the refrigerator so set that time aside.

    • 4:45
    • Serves 12
    • Medium

    Ingredients

    Directions

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    As in all my recipes I provide nutrition information as a guide. Please double check the nutrition information for your recipe to get the most accurate results.

    Steps

    1
    Done

    Rinse chicken and pat dry with paper towers and set aside.

    2
    Done

    In large ziploc bag put in all other ingredients and mix well with your hands until the brown sugar is dissolved.

    3
    Done

    Place chicken pieces into ziploc with the marinade and massage the bag and chicken.

    4
    Done

    Seal and let marinade sit overnight or at least 4-6 hours in the refrigerator.

    5
    Done

    Move an oven rack 6 inches from heat source and preheat oven to 425 degrees

    6
    Done

    Line pan with aluminum foil for easy cleanup if you like.

    7
    Done

    Remove chicken from marinade and arrange it in the pan cover it with aluminum foil

    8
    Done

    Bake chicken until browned on both sides and the juices run clear
    Turn the chicken every 10 minutes while basting with the marinade every time.
    The last 10 minutes of cooking remove aluminum foil that was covering it.
    You may want to put it under the broker for 1-2 minutes to finish it off if you like it a bit more caramelized.

    *Remember the marinade you are using to baste it with is the marinade that is inside the pan while cooking. Any excess marinade you did not use for any reason that is in the ziploc bag should be thrown away. Only cooked marinade should be eaten or tasted because of the raw chicken.
    Your chicken is ready in about 45 min or when you insert a thermometer and while not touching bone registers at least 160 degrees F

    9
    Done

    You can serve this over cauliflower rice or with a side of grilled zucchini. Enjoy!

    recipegoddess

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