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!
Was this review helpful?
15 users found this review helpful
Made for Recipe Group. I used boneless skinless breasts for this, and some white wine (I buy...