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Huli Huli Chicken Recipe

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This recipe for Huli Huli Chicken, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irlynda Smith
Added: Sunday, March 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 chickens cut up
1 cup unsweetened pineapple
juice
1/3 cup ketchup
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup sherry or aji mirin sweet rice wine
1, 2" piece ginger root, crushed or minced
3 cloves garlic, crushed
4 stalks green onion chopped including whites
1/4 teaspoon mustard powder

Directions:
Directions:
Preheat Broiler to 450º. If grilling outdoors, prepare grill as you nornally would.

Rinse chicken pieces and pat dry.

Combine all ingredients in a 2 gallon zip lock bag. Remove all the air. Lomi (massage) to combine. Marinate for at least 4 hours or overnight.

To cook in oven, arrange chicken skin side up on rack of broiler pan. Broil 6 to 8 inches from oven heat source. Turn every 10 minutes or so basting with marinade until done or until juices run clear when pricked. Great on B-B-Q Grill.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
"“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 every since. This is my family's version of Huli Huli Chicken"

 

 

 

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