Wednesday, March 26, 2014

Huli Huli Chicken

Since we decided to leave our grill outside, it is currently decorated with snow. Yes, we could unbury it but then we would have to spend some time outside grilling. I'm not volunteering and I know my husband will not then it leaves the oven. I do have an inside grill pan but it does smoke a lot. The chicken did turn out pretty tender. It does have a nice mild flavor. I thought it would be similar to a teriyaki sauce but this version didn't remind me of teriyaki. We will have to try making this on the grill when we find our grill again.
Huli Huli Chicken
1/2 cup pineapple juice
1/3 cup white wine
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup ketchup
1/4 tsp ginger
1/8 tsp Worcestershire sauce 
2 lbs chicken

  1. In a large zip lock plastic bag, combine the pineapple juice, white wine, chicken broth, soy sauce, ketchup, ginger, and Worcestershire sauce. 
  2. Add the chicken and marinate for 30 minutes in the refrigerator. 
  3. Preheat the oven to 350 degrees.
  4. Remove the chicken from the plastic bag and place in a baking dish. Reserve the marinade.
  5. Cover the dish and bake for 15 minutes. Discard the marinade.
  6. Brush the chicken with some of the reserved marinade and cook the chicken for another 15 minutes or until cooked through.
Recipe adapted from Polynesia. com

One year ago.................................I made Sugar Cookies with Sprinkles.
Two years ago...............................I made Hazelnut filling.
Did you already know...........................
-The Hawaiian word huli means turn.
-In 1955, Huli Huli sauce was created by Ernest Morgado as his version of teriyaki sauce.
-The original sauce is a trade secret since it is available commercially.

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