Wednesday, February 27, 2013

Huli Huli Chicken


There's a little Hawaiian restaurant right down the street from our house that we've been dying to try.

They've always been closed when we've stopped by, but last week their seldom lit sign indicated their doors were open.

Hurray!

I love Hawaiian food.

Every wonderful bite just brings me back to my fun business trips and relaxing vacations to the islands.

At the restaurant, I ordered Huli Huli Chicken with rice and macaroni/potato salad.

And lemme tell ya ...... It was heavenly!

It inspired me to figure out a recipe to make Huli Huli Chicken on my own since the restaurant is open for only a few hours each day.

The cute Hawaiian lady who greeted us at our table explained their limited hours, "We're Hawaiian.  We work when we feel like it."

We loved their vibe!

We'd eat there every week if we could.

But with those hours, we're not guaranteed this dynamite dish whenever we want.

So, I found a recipe online, made a couple tweaks, and loved every bite.

Enjoy!

Huli Huli Chicken     *Printable Recipe*
adapted from Taste of Home

6 chicken breasts
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup soy sauce
1/3 cup water
1/2 tsp chicken boullion powder
3-4 garlic cloves, minced or pressed
1 Tbsp fresh ginger, minced

In a small bowl, mix brown sugar, ketchup, soy sauce, water, chicken boullion powder, cloves, and ginger.  Reserve 1 cup for basting; cover and refrigerate.

Add chicken breasts into one large resealable bag.  Pour remaining marinade over chicken.  Seal bag and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade from chicken.  Moisten a paper town with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserve marinade during the last 5 minutes.

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