Paleo Huli Huli Chicken over Sweet Potato Hash

Has anyone ever had Huli Huli chicken before!? I have never heard of the dish, but this paleo version was AMAZING. I accidentally forgot to add the tomato paste to the marinade/sauce, but still absolutely loved this and might not even add the tomato paste next time either. I also used chicken breasts instead of a whole chicken and it was still plenty flavorful. This is a chicken recipe you definitely need to save for your future meal preps! Plus, it was super easy to make, so there is no reason not to try this out. I paired the chicken with a sweet potato hash, which was just roasted diced sweet potato in bacon fat with some sea salt. When in doubt, roast in bacon fat; well that is what I seem to always do. Let me know if you try this one out!

Paleo Huli Huli Chicken
Ingredients:

• 1 14-ounce can of pineapple chunks, juice reserved
• ½ cup coconut aminos 
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 2 tsp dijon mustard (I use Woodstock Organic Dijon Mustard, found at local grocery store)
• 3 cloves garlic
• 1 inch ginger
• 3 green onions, roughly chopped + more, for garnish
• 1 whole chicken, cut into 8 pieces
• 1 tbsp ghee or another cooking oil

Directions:

1. Combine all ingredients, except the chicken and ghee, in the food processor. Blend until smooth and creamy.
2. Pat dry the chicken and place in a large resealable plastic bag. Pour the marinade in and seal. Massage the chicken to make sure it's coated and marinate in the refrigerator for 4 hours or overnight.
3. Remove the chicken from the marinade and set the marinade aside.
4. Preheat the oven to 425 degrees F.
5. Heat ghee in a large oven-safe skillet over medium high heat.
6. Add the chicken, skin side down, letting it brown for 5 minutes. Flip and cook for 3 minutes.
7. Place the skillet in the oven for 30 minutes, or until the thickest part of the chicken reaches 165 degrees F.
8. While the chicken is cooking, pour the marinade in a saucepan and let it boil on the stovetop over medium-high heat.
9. Stir the sauce frequently to prevent it from sticking to the bottom of the pan.
10. Once the marinade is thickened, serve it alongside the finished chicken, or pour it over the chicken.
11. Garnish with chopped green onions before serving.

Original recipe found here