Huli Chicken will have you Dancing in the Kitchen

This morning I took a look at my posted menu and pulled the Ziploc bag labeled "Huli Chicken" out of the freezer to defrost and marinate at the same time.

At 5:20 p.m. I walked into my kitchen to prepare dinner.

Wash hands.
Turn on broiler to high.
Line a jelly roll pan with foil and place chicken on it.  Set aside.
Retrieve green beans and mushrooms from fridge.  Wash, slice and place on a second jelly roll pan. 
Spritz with olive oil.
Sprinkle with Vegetable seasoning.

It is now 5:28 p.m.
Place chicken in the oven for 15 minutes.
Put away extra veggies and supplies.
Update Facebook.

At 5:45 p.m. the timer goes off.
Turn chicken.
Put tray of veggies in oven and set timer for 5 more minutes.
Start writing this blog.

5:50 p.m. and the timer goes off again.
Remove chicken and cover with foil.
Move veggies to top rack and set timer for 10 more minutes.
Back to writing this blog.
Son and hubby walk in.  Stop to greet and chat with each.
Set table.

Isn't this easy?  SOOO very much worth the effort to be a Once-a-month Chef!
6:00 p.m. Put food on the plates and deliver them to the table.
Now, if only the family will come...

Huli Chicken recipe:

5 lbs. Chicken breasts or tenderloins, boneless, skinless
1 C brown sugar
3/4 C ketchup
3/4 C reduced sodium soy sauce
1/3 C sherry or chicken broth (I used white wine)
1 1/2 tsp. minced garlic
2 1/2 tsp. ground ginger


Place chicken in a Ziploc bag.  This recipe is likely enough for two meals in two separate bags.  Mix other ingredients together and pour over chicken.

To enjoy later:  Freeze.  Defrost and grill.  Or you can broil on high for 15-20 minutes, turning once.

This chicken is best when marinated at least overnight, so plan ahead if you want to serve it up right away.

(My thanks to Sharon Boling for sharing her recipe with the magazine.  Was it Taste of Home?  It sure is delicious!  Even my pickiest eater loves it and goes back for seconds.)