Low Carb Huli Huli Chicken. The origins of Huli Huli Chicken come from Hawaiian Ernest Morgado. It was traditionally cooked on huge open air BBQs to serve 100’s of people and went on to become the food of choice for many Hawaiian school and charity fundraisers. This is a terrific sweet & spicy BBQ sauce for pork ribs and pulled pork. I left out pineapple for obvious reasons and I doubt, since many of you have never had huli huli anyway, you’d never have known if I hadn’t told you.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 6 Bone-In Chicken Thighs
- 2 T Olive Oil
- ⅓ C Just Like Sugar Brown***
- ¼ C Low Carb Ketchup***
- ¼ C Tamari Sauce
- ¼ C Distilled White Vinegar
- 2 t Crushed Garlic
- 1 t Powdered Ginger
- ½ t Chili Flakes
- 1 Juiced Lemon
- Thoroughly mix all ingredients except chicken & oil and pour into a one gallon freezer bag.
- Add chicken thighs and marinate in fridge for not more than 24 hours.
- Take chicken out of the fridge and bring to room temperature.
- Pour off marinade into a small sauce pan.
- In large skillet heat oil to medium to med-high, add chicken skin side up, cover, and cook about 7-8 minutes or until very dark.
- Turn chicken and cook an additional 6-7 minutes.
- While chicken is cooking gently heat marinade letting it bubble gently. It will thicken.
- When chicken is finished cooking add ALL pan juices to marinade and beat in.
- Plate thighs and spoon sauce over all.
- 6 Servings
- 168 Calories, 14.3g Protein, 2.0 g Carbs, .1g Fiber, 1.9g Net Carbs
- This is also a very suitable dish done outside on your BBQ grill but inside or out, it is fantastic.
- If truth be told and the thighs are small I can eat two of these puppies and given the nutritionals-no biggie & I'm a piggie.
- If you are having this for company and 4 people, just do eight thighs because the sauce should accommodate 2 more.