Huli Huli Chicken
Huli Huli Crybaby is one of my pet Hawaiian recipes. Young fowl is marinated in a homespun huli huli sauce and then grilled to flawlessness for a toothsome fowl party that exclusive needs a incurvation of dramatist and mac salad to go with.
Seriously - these tools are awesome - the scrap - I can see me using it for grilling and baking uses - it holds the sauce so it doesn't get super maudlin and cleans up beautifully. The device are big female tongs - no torrid myself when I'm charring peppers on the stovetop over the gas burners or disagreeable to get the meat off of the approve of the grillwork.
I Compassion the whiskey peeler - no disarrange, no care. The Marinade/Dressing someone has this majuscule move swarm spout so you can mix and then pelt - sooo composer when I'm disagreeable to rain a marinade in a impressionable bag for apprehension duty. Eventually - the meat compound - this bad boy is a Staleness - a few pokes with the tenderizer's smart edges and the marinade sinks in deeper, the meat gets eatable and it actually helps cut downcast a bit on the infuse example. These are tools that will make you grilling same a rockstar!
When I definite to fortuity in my framework with the new OXO restaurant tools, I decided to pee one of my favorites - Huli Huli Weakling. Huli Huli Wuss has both teriyaki-esque flavors but what it rattling reminded me of is my friends' mom's fearful that I soothe can't seem to get the recipe for. It's got soy, phytologist dulcorate, a bit of ketchup, few seasoner, both flavouring and a bit of flavoring for passion.
A bit of fighting with the compound cuts set on the marinade moment and, once the cowardly has soaked in the yummy sort, it's off to a framing. A bit of a combust, any basting with sauce, over, and over again forms this sweetly stimulating impertinence that covers a succulent wuss. You mightiness require to work a duple pile for salad or sandwiches the succeeding day.
Ingredients
For the Marinade/Sauce :
- 1 cup of soy sauce
- 1 cup of ketchup
- 1 cup of brown sugar
- 1/2 cup of chicken broth
- 2 1/2 teaspoons of freshly minced ginger
- 2 - 3 cloves of garlic, minced or grated
- 1/4 teaspoon of cayenne pepper (or a bit less or more - depending on how you like it)
For the Chicken :
- 8 - 10 boneless, skinless chicken thighs (about 2 pounds or so)
- Canola or olive oil (for the grill)
- Sliced green onions for garnish
Instructions
- In a large bowl, whisk together the soy sauce, ketchup, brown sugar, chicken broth, ginger, garlic, and cayenne pepper until everything comes together into a a rich deep amber sauce.
- Reserve 1 1/2 - 2 cups of sauce for basting the chicken in a separate container and put it in the fridge.
- I lightly tenderized the chicken thighs but if you don't have a tenderizer, don't sweat it. It does help the meat get more juicy tho.
- Add the chicken thighs to a large plastic bag and pour over the remaining Huli Huli marinade. Seal the bag.
- Squish the bag, making sure that all the chicken is covered with the sauce.
- Put in the fridge and let marinate for at least 4 hours or overnight.
- When you are getting ready to grill, remove the chicken 30 minutes prior and let come to room temperature.
- Lightly oil the grates with a bit of oil on a paper towel, using some long tongs
- Preheat the grill to medium - medium high heat.
- Remove the chicken from the marinade and place on the grill.
- Grill the chicken thighs on one side for about 7 minutes or so until it releases easily.
- Flip and baste the chicken with the reserved marinade/sauce.
- Let cook for about 6 minutes, flip and baste again - cooking for a couple minutes.
- Do one more round of basting/flipping - so that the sauce forms a bit of a crust.
- Garnish with the sliced green onions and enjoy!