Monday, June 4, 2012

Grilled Huli Huli Chicken & Mashed Garlic-Cauliflower Potatoes

I love a good marinade.  This simple one from the most recent issue of Taste of Home immediately caught my eye with its yummy, flavorful ingredients.  There's enough sweetness (and, hello--it's ketchup based) to keep kids happy and enough Asian flare to make it interesting to a grown-up palate.  Best of all, it makes a lot (and is easily halved or doubled), which means it's great summer get-together fare.  I don't see any reason you couldn't use chicken breasts instead of the thighs if you'd prefer.


Grilled Huli Huli Chicken (via Taste of Home)

Marinade:
1 c. packed brown sugar
3/4 c. ketchup
3/4 c. reduced-sodium soy sauce
1/3 c. sherry or chicken broth (I used sherry)
2 1/2 tsp. minced fresh gingerroot
1 1/2 tsp. minced garlic

24 boneless, skinless chicken thighs (about 5 pounds)

In a bowl, mix together marinade ingredients until the sugar has dissolved.  Reserve about 1 1/3 c. to baste with later--cover and refrigerate it.  Toss the chicken pieces with the rest of the marinade, and cover and refrigerate for at least 4 hours (the recipe calls for at least 8, but 4 worked fine for me).  Grill chicken pieces on medium-low heat, covered, for about 7 minutes per side or until cooked through, basting with reserved marinade during the last 5 minutes. 


Mashing some cauliflower along with potatoes has become one of my favorite ways to sneak some extra veggies into our meals (also good if you're trying to expand a picky eater's horizons!).  It gives the potatoes a very light texture and delicate flavor.  A good ratio seems to be about half a head of cauliflower per 6 potatoes, but you could adjust to your liking.  Sorry I can't be more exact with the milk powder--it is something I just eyeball.  Go light, and add more if you need it.

Mashed Garlic-Cauliflower Potatoes

6 white potatoes, washed and cut into 1 1/2" pieces
1/2 cauliflower crown, washed and cut into large florets
4 T. butter
dry milk powder
salt, ground black pepper, and garlic powder to taste (OR a few cloves of mashed, roasted garlic in place of the powder OR use garlic salt in place of the salt and garlic powder--about 3 tsp.)

Bring a large pot of water to a boil.  Add potatoes and cauliflower and cook together until potatoes are easily pierced with a fork.  Drain, retaining about 1/4 c. of the water in the bottom of the pot (to rehydrate the milk powder).  Add the butter, and sprinkle the veggies with the dry milk.  Mash by hand or use a sturdy hand mixer to whip until desired smoothness is attained.  Season with salt, pepper, and garlic.


P.S.--Jesus Came to Save Sinners is an older album from The Village Church, but I just discovered it this morning and my kids and I have been enjoying it today as we've worked and played.  You can download all 5 songs for free. They're upbeat and gospel-centered.  I've talked about some other great kids' music here, but I'm always on the lookout for more that walks the line between fun and catchy and reverent and worshipful well.  I think these songs do. The Village Church just released a new childrens' album called Blessed is the Man that looks great as well.

2 comments:

Mishu311 said...

I made these mashed potatoes a few days ago. They are so yummy and I felt so healthy eating LOTS of them :)

aswego said...

I tried this on a recent camping trip- threw the marinade and chicken together before we left, and ate it the next day- it was aMAZing!!! We halved the recipe and had enough for 2 meals! I used chicken broth and ground ginger instead of fresh. delectable! =)