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A TASTE OF THE ISLANDS
Hawaiian/Asian Fusion
AND MORE
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Huli-Huli Chicken
Ernie Morgado, a man in Hawaii, originally invented the Huli Huli Chicken recipe. It's said that he first cooked the chicken for a group of farmers. Morgado barbecued the mass quantities of chickens between two grills. When one side of the chicken halves was cooked, someone would shout, “huli,” Huli is the Hawaiian word meaning turn. He liked it so much, he adopted it as the name of the dish. I've made some changes in seasonings and cooking style in my Huli-Huli Chicken recipe.
Ingredients:
- 4-5 lbs chicken pieces (I prefer thighs)
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 2 tbs teriyaki sauce
- 2 tbs oyster sauce
- 1/2 cup brown sugar
- 1 Tbs Sriracha sauce, Sambal-Oelek or Spicy Chili Crisp
- 1” piece ginger crushed
- 2 cloves garlic, crushed
Preparation:
- Method #1 - Preheat oven to 325°.
- Combine ketchup, soy sauce, teriyaki sauce, oyster sauce, brown sugar, ginger and garlic. Stir until sugar dissolves and is completely incorporated.
- In an oven, place chicken, skin side up, on the rack of broiler pan. Baste the chicken frequently
and continue for about 10 minutes on each side or until chicken reaches 165° internal
temperature.
- Method #2 - Prepare outside grill for cooking.
- Combine ketchup, soy sauce, teriyaki sauce, oyster sauce, brown sugar, ginger and garlic. Stir until sugar dissolves and is completely incorporated.
- Place chicken, skin side up, on grill rack. Baste the chicken frequently and turn regularly for about 10 minutes on each side or until chicken reaches 165° internal temperature. Don’t use a pan on an outdoor grill, (The traditional way to cook is on a rotisserie, basting regularly).
- Plate with Rice and /or Potato/Mac Salad. (Recipes on side dishes of this site)