Keto Huli Huli Chicken. The origins of Keto Huli Huli Chicken come from Hawaiian Ernest Morgado. It’s traditionally cooked on huge open-air BBQs to serve 100’s of people and went on to become the food of choice for many Hawaiian school & charity fundraisers. It’s a terrific sweet & spicy BBQ sauce for pork ribs and pulled pork. Left out pineapple for obvious reasons and I doubt, since many of you have never had huli huli chicken anyway, you’d never have known if I hadn’t told.
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- 6 Bone-In Chicken Thighs
- 2 T Olive Oil
- ½ C Allulose***
- ¼ C Low Carb Ketchup***
- ¼ C Tamari Sauce
- ¼ C Distilled White Vinegar
- 2 t Crushed Garlic
- 1 t Powdered Ginger
- ½ t Chili Flakes
- 1 Juiced Lemon
- Mix all ingredients except thighs and olive oil.
- Add thighs to a large one gallon plastic freezer bag, add ½ of the sauce, and massage until well coated.
- Let chicken come to room temperature for at least 3-4 hours in the marinade, turning occasionally.
- Preheat oven to 375°.
- Drizzle olive oil on bottom of 8"x8" baking dish.
- Lay out thighs skin side up, and cover with already used marinade.
- Bake about 45 minutes and yes, they will get dark and crusty.
- Meanwhile gently heat the remaining marinade and when thighs are finished, pour any remaining cooked pan juices into it to serve as a dipping sauce.
- Plate thighs and dab sauce over all.
- 6 Servings
- 455 Calories, 29.5g Protein, 34.9g Fat, 2.3g Carbs, 0.1g Fiber, 2.2g Net Carbs
- This is also a very suitable dish done outside on your BBQ grill but inside or out, it is fantastic.
- If truth be told and the thighs are small I can eat two of these puppies and given the nutritionals-no biggie & I'm a piggie.
- If you are having this for company and for more that 6 people, just do eight thighs because the sauce should accommodate 2 more.