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Huli-Huli Chicken

Huli-Huli Chicken
Sunday, 03 May 2009

Description

This recipe and others can be found in the article "In Hawaii, Barbecue Means a Luau" by Mike Stines, Ph.B.

Ingredients

At a glance
Ingredient
Chicken
Cooking Method
Roast
Heat Level
3
Chile
Chile Oil/Chile Paste
Serves
4

1 (3 1/2-pound) chicken

For the huli sauce:
3/4 cup dark soy sauce (shoyu)
1 cup pineapple juice
1/2 cup honey
1/3 cup brown sugar (Hawaiian cane preferred)
3 cloves garlic, peeled and minced
1/4 cup ketchup
2 tablespoons minced fresh ginger
1 teaspoon Asian chile paste
Coarse kosher salt to taste
Freshly ground black pepper to taste

 

Methods/steps

Split the chicken down the backbone, removing backbone but leaving the halves attached at the breast.


In a medium mixing bowl, combine the soy sauce, pineapple juice, honey, brown sugar, garlic, ketchup, ginger, chile paste, salt and pepper. 


Place the chicken in a large zippered storage bag and marinate, refrigerated, at least 4 hours.

Roast the chicken over medium-high direct heat, turning and marinating often, for about 1 hour or to an internal thigh temperature of 175° F.

Additional Tips

In Hawaiian, huli-huli means to turn over and over. This version of the roadside favorite uses a homemadehuli-style sauce instead of the patented commercial version. This recipe requires advance preparation. (Hulisauce may also be used as a glaze for hamburgers and fish.)

 

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