Cooking for Nookie™

Grilled Huli Huli Skewers

Grilled Huli Huli Skewers

• 1 Pound of Boneless/ Skinless Chicken Breasts
• ¼ Cup of Ketchup
• ¼ Cup of Soy Sauce
• ½ Cup of Dark Brown Sugar
• ½ Crushed Garlic Clove
• ¼ Tsp of Curry Powder
• 1 TBS of Sweet & Sour Chili Sauce
• 1 Can of unsweetened Pineapple Chunks

1. For Huli Huli Marinade: Mix Ketchup, Soy Sauce, Brown Sugar, Garlic Clove, Curry Powder & Chili Sauce together (This is also very yummy marinade on a drumsticks)
2. Cut up chicken breasts into small pieces and put in gallon size bag.
3. Pour most of marinade over chicken, leaving some on the side for basting.
4. Refrigerate for at least an hour (over night is best)
5. Take skewers and alternate chicken with pineapple (If you have wooden skewers, you need to soak them in water so they do not burn or shred on the grill)
6. Grill, uncovered, on medium heat turning over and basting every 5 minutes. Total grill time is approximately 16 minutes or until juices run clear

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Island Coconut Chicken w/Spicy Apricot Dip

Island Coconut Chicken w/Spicy Apricot Dip

375˚ 25 minutes

• 1 1/2 lbs. Chicken Breast Tenders
• Dash of  Salt & Pepper (to taste)
• 1 teaspoon Ground Ginger
• ½ Cup Cornstarch
• 2 Cups Buttermilk
• 2 Eggs
• 2 Cup Sweetened Shredded Coconut
• ¼ cup Melted Butter

1. In shallow bowl mix milk, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon ginger. Add chicken tenders and cover. Refrigerate for 30 minutes to 3 hours.
2. In small bowl mix ½ teaspoon salt, ½ teaspoon pepper, ½ cup cornstarch, and 1 teaspoon cayenne pepper; set aside.
3. In another small bowl add 2 Cups sweetened shredded coconut, set aside.
4. In another small bowl add 2 slightly beaten eggs.
5. Remove chicken tenders from refrigerator and take each piece from the milk marinade and then dredge in cornstarch mixture, then in eggs, then in coconut, making sure to fully coat each side.
6. Place coated tenders in 13 x 9 x 2 pan and then drizzle the tops with melted butter. Place pan in the center of the heated oven and bake for 25 minutes or until done.

Spicy Apricot Dip

• 1 Cup of Apricot Jelly
• 2 Tsp. of Dijon Mustard
• Mix ingredients together