It’s sticky, it’s juicy, and it’s tasty! Chicken drumsticks are roasted in the oven or cooked on the Weber in a Hawaiian-inspired marinade of tomato sauce, soy sauce, rice vinegar, and coconut sugar. Sided with a charred pineapple & veg medley and sprinkled with coriander & spring onion for a kick of freshness.
Weber’s Huli Huli Hawaiian Chicken
Weber’s Huli Huli Hawaiian Chicken
with a roasted veg medley & charred pineapple rings
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Marrow
- Brown Rice
- Chicken
- Coconut Sugar
- Free-range Chicken Drumsticks
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Huli Huli Sauce
- Pineapple Rings
- Red Onion
- Red Onions
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil (for Weber)
- Paper Towel
NICE RICE
Prepare the oven or the Weber according to the Chef’s Tip instructions. Place the rinsed rice in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
OVEN ROASTING OPTION
In a bowl, combine the huli huli sauce, the coconut sugar, the grated ginger & garlic, a drizzle of oil, and seasoning. Place the chicken drumsticks on half of a roasting tray. Pat dry with paper towel. Coat in ½ the marinade. Place the onion wedges and the pepper strips on the other half of the tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. When there are 10 minutes remaining, pour the remaining marinade over the chicken. Place a pan over high heat with a drizzle of oil. When hot, add the drained pineapple rings and brown for 1-2 minutes per side, until charred. Remove from the pan. Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow halves and brown for 2-3 minutes per side until charred.
WEBER BRAAI OPTION
Pat the chicken drumsticks dry with paper towel and season. Place in a bowl and coat in ½ the marinade. Place the onion wedges and the pepper strips in a tinfoil parcel with the top open. Season and coat in oil. Once the coals are ready in the Weber and your grid is cleaned down, place the marinated chicken over a medium hot area of the grid. Braai for 14-18 minutes, flipping and basting with the remaining marinade every 2 minutes. Place the veg parcel on the coolest area of the coals, tossing occasionally, until cooked through. Place the drained pineapple rings and the baby marrow halves on the grid and braai for 3-4 minutes per side or until charred. Remove the veg from the tinfoil parcel before plating.
ALOHA, DINNER!
Make a bed of the brown rice. Top with the sticky huli huli chicken and any remaining tray juices (if the oven was used). Side with the charred pineapple rings, baby marrow, onion wedges, and pepper strips. Sprinkle over the picked coriander and the sliced spring onion. Finish off with a drizzle of olive oil. Time to dine, Chef!
Brown Rice - 75ml
Huli Huli Sauce - 80ml
Coconut Sugar - 10ml
Fresh Ginger - 10g
Garlic Clove - 1
Free-range Chicken Drumsticks - 2
Red Onion - 1
Green Bell Pepper - 1
Pineapple Rings - 2
Baby Marrow - 200g
Fresh Coriander - 4g
Spring Onion - 1
NICE RICE
Prepare the oven or the Weber according to the Chef’s Tip instructions. Place the rinsed rice in a pot over medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
OVEN ROASTING OPTION
In a bowl, combine the huli huli sauce, the coconut sugar, the grated ginger & garlic, a drizzle of oil, and seasoning. Place the chicken drumsticks on half of a roasting tray. Pat dry with paper towel. Coat in ½ the marinade. Place the onion wedges and the pepper strips on the other half of the tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. When there are 10 minutes remaining, pour the remaining marinade over the chicken. Place a pan over high heat with a drizzle of oil. When hot, add the drained pineapple rings and brown for 1-2 minutes per side, until charred. Remove from the pan. Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow halves and brown for 2-3 minutes per side until charred.
WEBER BRAAI OPTION
Pat the chicken drumsticks dry with paper towel and season. Place in a bowl and coat in ½ the marinade. Place the onion wedges and the pepper strips in a tinfoil parcel with the top open. Season and coat in oil. Once the coals are ready in the Weber and your grid is cleaned down, place the marinated chicken over a medium hot area of the grid. Braai for 14-18 minutes, flipping and basting with the remaining marinade every 2 minutes. Place the veg parcel on the coolest area of the coals, tossing occasionally, until cooked through. Place the drained pineapple rings and the baby marrow halves on the grid and braai for 3-4 minutes per side or until charred. Remove the veg from the tinfoil parcel before plating.
ALOHA, DINNER!
Make a bed of the brown rice. Top with the sticky huli huli chicken and any remaining tray juices (if the oven was used). Side with the charred pineapple rings, baby marrow, onion wedges, and pepper strips. Sprinkle over the picked coriander and the sliced spring onion. Finish off with a drizzle of olive oil. Time to dine, Chef!
Brown Rice - 150ml
Huli Huli Sauce - 155ml
Coconut Sugar - 20ml
Fresh Ginger - 20g
Garlic Clove - 1
Free-range Chicken Drumsticks - 4
Red Onion - 1
Green Bell Pepper - 1
Pineapple Rings - 4
Baby Marrow - 400g
Fresh Coriander - 8g
Spring Onion - 1
NICE RICE
Prepare the oven or the Weber according to the Chef’s Tip instructions. Place the rinsed rice in a pot over medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
OVEN ROASTING OPTION
In a bowl, combine the huli huli sauce, the coconut sugar, the grated ginger & garlic, a drizzle of oil, and seasoning. Place the chicken drumsticks on half of a roasting tray. Pat dry with paper towel. Coat in ½ the marinade. Place the onion wedges and the pepper strips on the other half of the tray. Coat in oil and season. Use two trays, if necessary. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. When there are 10 minutes remaining, pour the remaining marinade over the chicken. Place a pan over high heat with a drizzle of oil. When hot, add the drained pineapple rings and brown for 1-2 minutes per side, until charred. Remove from the pan. Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow halves and brown for 2-3 minutes per side until charred.
WEBER BRAAI OPTION
Pat the chicken drumsticks dry with paper towel and season. Place in a bowl and coat in ½ the marinade. Place the onion wedges and the pepper strips in a tinfoil parcel with the top open. Season and coat in oil. Once the coals are ready in the Weber and your grid is cleaned down, place the marinated chicken over a medium hot area of the grid. Braai for 14-18 minutes, flipping and basting with the remaining marinade every 2 minutes. Place the veg parcel on the coolest area of the coals, tossing occasionally, until cooked through. Place the drained pineapple rings and the baby marrow halves on the grid and braai for 3-4 minutes per side or until charred. Remove the veg from the tinfoil parcel before plating.
ALOHA, DINNER!
Make a bed of the brown rice. Top with the sticky huli huli chicken and any remaining tray juices (if the oven was used). Side with the charred pineapple rings, baby marrow, onion wedges, and pepper strips. Sprinkle over the picked coriander and the sliced spring onion. Finish off with a drizzle of olive oil. Time to dine, Chef!
Brown Rice - 225ml
Huli Huli Sauce - 230ml
Coconut Sugar - 30ml
Fresh Ginger - 30g
Garlic Cloves - 2
Free-range Chicken Drumsticks - 6
Red Onions - 2
Green Bell Peppers - 2
Pineapple Rings - 6
Baby Marrow - 600g
Fresh Coriander - 12g
Spring Onions - 2
NICE RICE
Prepare the oven or the Weber according to the Chef’s Tip instructions. Place the rinsed rice in a pot over medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
OVEN ROASTING OPTION
In a bowl, combine the huli huli sauce, the coconut sugar, the grated ginger & garlic, a drizzle of oil, and seasoning. Place the chicken drumsticks on half of a roasting tray. Pat dry with paper towel. Coat in ½ the marinade. Place the onion wedges and the pepper strips on the other half of the tray. Coat in oil and season. Use two trays, if necessary. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. When there are 10 minutes remaining, pour the remaining marinade over the chicken. Place a pan over high heat with a drizzle of oil. When hot, add the drained pineapple rings and brown for 1-2 minutes per side, until charred. Remove from the pan. Return the pan to high heat with a drizzle of oil. When hot, add the baby marrow halves and brown for 2-3 minutes per side until charred.
WEBER BRAAI OPTION
Pat the chicken drumsticks dry with paper towel and season. Place in a bowl and coat in ½ the marinade. Place the onion wedges and the pepper strips in a tinfoil parcel with the top open. Season and coat in oil. Once the coals are ready in the Weber and your grid is cleaned down, place the marinated chicken over a medium hot area of the grid. Braai for 14-18 minutes, flipping and basting with the remaining marinade every 2 minutes. Place the veg parcel on the coolest area of the coals, tossing occasionally, until cooked through. Place the drained pineapple rings and the baby marrow halves on the grid and braai for 3-4 minutes per side or until charred. Remove the veg from the tinfoil parcel before plating.
ALOHA, DINNER!
Make a bed of the brown rice. Top with the sticky huli huli chicken and any remaining tray juices (if the oven was used). Side with the charred pineapple rings, baby marrow, onion wedges, and pepper strips. Sprinkle over the picked coriander and the sliced spring onion. Finish off with a drizzle of olive oil. Time to dine, Chef!
Brown Rice - 300ml
Huli Huli Sauce - 310ml
Coconut Sugar - 40ml
Fresh Ginger - 40g
Garlic Cloves - 2
Free-range Chicken Drumsticks - 8
Red Onions - 2
Green Bell Peppers - 2
Pineapple Rings - 8
Baby Marrow - 800g
Fresh Coriander - 15g
Spring Onions - 2
Woolies Products in this dish
