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Nutrition Facts
Serving Size 117 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 720 mg 30%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 34 g
Vitamin A 2% Iron 10%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Huli Huli Chicken
Prep Time
8 hours
Cook Time
20 minutes
Total Time
8 h 20 m
4  People


Recipe makes 4 Servings

2 Lb boneless skinless chicken thighs
1/2 cup(s) kosher salt
4 cup(s) water
3 cup(s) large navel orange, fresh squeezed, about 6 oranges
2 cup(s) lemon, juiced
1 Tsp smoked paprika
1 Tsp cumin
1 Tsp Adams Granulated Garlic Powder
1 Tsp cayenne pepper
1 Tsp onion powder
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Place chicken thighs in a large plastic container with a tight fitting lid. Set aside in fridge.
Add salt and water to a small pot and bring to a simmer just long enough to dissolve the salt. Remove from heat and allow to cool completely at room temperature. Refrigerate 1 hour.
Add orange and lemon juices to chilled salt water and stir to mix. Pour over chicken to completely submerge, cover, and chill 8 hours.
Pre-heat grill to 350ºF - 375ºF.
Remove chicken from brine and rinse under cold water. Blot dry with paper towels and allow to come to room temperature.
Mix remaining ingredients together and season chicken liberally on all sides.
Grill thighs 6 - 8 minutes per side or until internal temperature reads 175ºF.
Remove from grill and allow to rest 5 - 10 minutes. Serve with your favorite Hawaiian style sides.



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