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!
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Made for Recipe Group. I used boneless skinless breasts for this, and some white wine (I buy...