Meal Kit
Huli Huli Chicken Thighs
with jasmine rice and spicy beans
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Sesame, Soy
Chef
Jimmy Madla
In Your Box (serves 2)
- 16 oz. Chicken Thighs
- 6 oz. Green Beans
- 6 fl. oz. Pineapple Juice
- ¾ cup Jasmine Rice
- 3 fl. oz. Ketchup
- 1 fl. oz. Soy Sauce
- ½ oz. Light Brown Sugar
- ½ fl. oz. Toasted Sesame Oil
- 2 Garlic Clove
- 1 tsp. Chopped Ginger
- 1 tsp. Sambal
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories880
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Carbohydrates102g
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Net Carbs98g
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Fat29g
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Protein51g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Add rice and 1 1/2 cups water to a small pot. Place over medium heat and bring to a simmer. Cover, reduce heat to low, and cook 18-20 minutes, or until rice is tender. Set aside.
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2 Make the Marinade
Trim ends off green beans. Mince garlic. Place garlic, pineapple juice, ketchup, soy sauce, brown sugar, sesame oil, ginger, and 1/2 tsp. salt in a mixing bowl and whisk to thoroughly combine. Measure out 3/4 cup marinade in a separate bowl to baste chicken with during cooking (keep separate to avoid cross-contamination).
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3 Marinate the Chicken
Rinse chicken thighs and pat dry. Place chicken in bowl with remaining marinade and marinate at least 10 minutes.
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4 Cook the Chicken
Heat an outdoor grill or grill pan over medium heat. Coat grill with cooking spray. Cook chicken 10-14 minutes, turning occasionally (huli huli!), or until chicken reaches a minimum internal temperature of 165 degrees. Baste chicken with reserved marinade during last minute of cooking to create a caramelized crust. Remove from grill and let cool. Remember: rested meat = juicier meat.
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5 Cook the Beans
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Place green beans and 1/4 cup water in hot pan and cook 5-8 minutes, or until crisp-tender. Season with a pinch of salt and pepper. Add sambal (to taste - it's spicy!) and stir to coat.
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6 Plate the Dish
Scoop a portion of rice onto a plate (molding with a bowl first if you want to be fancy). Arrange green beans next to rice and serve huli huli chicken in front.
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