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I found this recipe in an Inflight Magazine the last time I flew. Silly me copied it down and then was informed that I could just 'take' the magazine. Who knew??
Huli Huli Chicken
2 rotisserie sized chickens, left whole or cut up, or about 10 small-medium boneless chicken breasts
Marinade
3/4 cup dark soy sauce (I used low salt)
1/2 cup fresh squeezed lime juice
1/2 cup honey
1/3 cup brown sugar
3 Tbsp. olive oil
3 garlic cloves, minced
3 Tbsp. ketchup
2 Tbsp. ginger root, minced
1 Tsp. chili paste, like Sambal Oelek (which is what I used)
1 Tsp. sesame oil
salt and pepper to taste (I added none)
Mix all marinade ingredients together. Marinate chicken in fridge for at least 4 hours (I marinated 8 hours) Grill pieces, or rotisserie whole chicken, basting often. (I baked my boneless chicken breasts, uncovered at 350 degrees for 1 1/4 hours. I poured about half the marinade over the chicken before putting it in the oven and basted 3 times.)
The meat was extremely tender. You literally could cut it with a fork. I will definitely make this again, but will cut back a bit on the brown sugar and honey and add the zest from the limes. I might also add a bit more chili paste for a little extra kick.
Huli Huli Chicken
2 rotisserie sized chickens, left whole or cut up, or about 10 small-medium boneless chicken breasts
Marinade
3/4 cup dark soy sauce (I used low salt)
1/2 cup fresh squeezed lime juice
1/2 cup honey
1/3 cup brown sugar
3 Tbsp. olive oil
3 garlic cloves, minced
3 Tbsp. ketchup
2 Tbsp. ginger root, minced
1 Tsp. chili paste, like Sambal Oelek (which is what I used)
1 Tsp. sesame oil
salt and pepper to taste (I added none)
Mix all marinade ingredients together. Marinate chicken in fridge for at least 4 hours (I marinated 8 hours) Grill pieces, or rotisserie whole chicken, basting often. (I baked my boneless chicken breasts, uncovered at 350 degrees for 1 1/4 hours. I poured about half the marinade over the chicken before putting it in the oven and basted 3 times.)
The meat was extremely tender. You literally could cut it with a fork. I will definitely make this again, but will cut back a bit on the brown sugar and honey and add the zest from the limes. I might also add a bit more chili paste for a little extra kick.
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