Recipe by Mama Smith
"'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired."
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2 (3 pound)
chickens, each cut into 8 pieces
unsweetened pineapple juice
1 (2 inch) piece
fresh ginger, crushed
green onions, chopped
This recipe was recommend by the Recipe Group on the Buzz - I am sooo glad I made it. I made the full amount of sauce (used the suggested Mirin instead of sherry) - but only 2 thighs and 3 small boneless skinless breasts. I used about a 1/3 of the marinade for the chicken - the rest I heated on the stovetop and reduced a bit - used some of that to paint the chicken with while cooking. I did do these on the grill instead of the broiler of the oven. Served with coleslaw, rice and steamed broccoli. The extra sauce was perfect drizzled over the rice and broccoli. Hubby said - "10 stars - next time double the garlic and I would give it 20 stars!" He dislikes broccoli but even ate the steamed broccoli with this sauce. Keeper! Thanks so much for a great recipe, Mama Smith!
I used blsl chicken breasts. When baked as indicated, they did not turn golden brown. Half way through, I decided to turn on the broiler to see if I could get a more appealing color. As marinades go, this is basically a sweet teriyaki sauce. I know the “huli, huli” is what makes this recipe a special Hawaiian dish, but there are other baked teriyaki chicken recipes out there that do not require the constant turning and taste just as good, if not better.
Made this with *Recipe Group* 4-10-13. We liked it a lot. Using 2 bone-in breasts marinated for two overnights made for super juicy chicken. Only used 1/3 of the marinade in the plastic bag reserving the rest. I baked the breasts uncovered in a 375 degree oven for 35 minutes then grilled it to crisp up the skin. I strained the baking pan drippings into a saucepan and made a rue for thickening up the reserved marinade. Served it up with rice pilaf and corn.
Made for Recipe Group. I used boneless skinless breasts for this, and some white wine (I buy the little bottles). Researching Huli Huli a little, it is supposed to be grilled not baked. However, I will say that high temp oven cooking (if there had been skin on these)would have crisped the skin, as the outside of the breasts did become a little hardened. Not bad hard, just not soft like a normal baked chicken. The marinade basting didn't seem to have any effect until I thickened it with some cornstarch, then basted. That did the trick, stayed on nicely and gave a nice finish on them. While I found the soy a little overpowering for me, the guys enjoyed them immensely and the sauce I held out and thickened for gravy went over fine on the mashed potatoes I made to go with it. I would like to try this again on the grill when it gets to come out from the winter. Thanks for the recipe!
This was a Recipe Group’s selection for April 6, 2013. I used chicken thighs and marinated it all day, but wish I had marinated overnight as it added fabulous flavor. I didn’t have any green onions so I substituted with a shallot. I baked the thighs with the sauce in the oven for thirty minutes before putting it on the grill. I then continued to cook down the sauce, strained it, and drizzled it over the rice. This was delicious.
This is really tasty! I was only cooking for 2 so I cut the recipe back. I used boneless skinless chicken breasts so I changed the cooking method because I was afraid they would dry out. I marinated for 8 hours and then dumped the marinade and chicken into a skillet heated on medium high. I cooked 5 minutes on each side until chicken was done. Next time I will not cut the marinade back because it makes a great "gravy" for the white rice served on the side.
I love this recipe and so do my guests! I prefer to prepare on the grill verses cooking in the oven, especially in the summer. When grilling, I continue to baste and turn the chicken almost every 4 minutes so the meat stays really moist. This recipe is quick and easy to prepare and is always a big hit. The fresh ginger and garlic really add to the flavor. As an alternative recipe, I've also sliced the chicken after preparation and put into toasted tortilla shells with melted sharp cheddar, fresh cilantro, avocado and pico de gallo. This is a great way to serve as a finger food and works perfect for tailgating parties!
AMAZING. I grilled both chicken bone-in and boneless thighs - so tender and sweet. I saved some marinade to baste while grilling. A great summer recipe! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Huli Huli Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 232
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