Huli Huli Chicken
I had this when we lived in Hawaii and liked it a lot. I had never cooked it. I stumbled over this one on the NYT Cooking site. Of course, I had to make my tweaks. Huli Huli Chicken must be grilled and I think charred to some degree.
I would also recommend that you grill some fresh pineapple too and serve it on the side. Sooo yummy, Bra!
½ cup ketchup
½ cup soy sauce
½ cup packed brown sugar
¼ cup vinegar of your choice(white, apple cider or rice)
1 Tbs fresh grated ginger
2 to 3 garlic cloves minced
2 Tbs key lime juice
1 Tbs ground coriander
3 ½ to 4 pounds bone-in, skin-on chicken pieces
- In a large bowl combine the ketchup, soy sauce, key lime juice, brown sugar, vinegar, ginger, coriander and garlic. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later.
- Add the chicken to the remaining mixture, and stir or shake until evenly coated. Place Chicken and marinade in a gallon resealable plastic bag and refrigerate overnight, or at least 8 hours, turning the chicken at least once.
- When you’re ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds).
- Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it. Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should be a 165 degrees as measured in the thickest parts, not be pink and the juices should run clear.
Serve immediately with your grilled pineapple.