Huli Huli Chicken and Mac Salad

Huli Huli Chicken and Mac Salad Dish Guide

Serves 4

For the Mac Salad

1 cup mayonnaise

2 T apple cider vinegar

1 carrot, shredded

2 green onions, diced

8 oz dry macaroni, cooked per package directions

1 T sugar (more to taste)

Salt and pepper to taste

Mix all ingredients in a large bowl and stir to combine. Taste and add more mayo, sugar or vinegar depending on your tastes. Serve immediately or refrigerate for up to 5 days.

For the Huli Huli Chicken

1 T minced ginger

1 T minced garlic

½ cup brown sugar

2 T chicken stock

1/3 cup ketchup

1/3 cup soy sauce

1 T sriracha

1 t toasted sesame oil

Fresh cracked pepper to taste

1 chicken, cut into halves or quarters*

Combine all ingredients except chicken in a bowl and whisk to combine. Reserve about 1/3 of the sauce to use for serving. Marinate the chicken in the remaining sauce for an hour up to overnight in the fridge.

Preheat your grill to 400 F and cook chicken over indirect heat until 160 F internally in the breast. Make sure to glaze the chicken 2-3 times with the sauce while cooking. If you don’t have a grill, bake at 400 F, basting with the sauce a few times as well.

Serve immediately garnished with sesame seeds and green onions alongside the mac salad.

*We bought a whole chicken and cut out the spine and then cut in half however you can cut yours into quarters or ask your butcher to do this for you. This marinade/sauce is also great for boneless and/or skinless chicken and pork too.