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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Huli Huli Chicken Recipe

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This recipe for Huli Huli Chicken is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs boneless/skinless chicken breasts or thighs (thighs will be a bit more tender)
½ cup packed brown sugar
½ cup ketchup
½ cup regular soy sauce
¼ cup sherry
2 tsp fresh ginger, minced
4 cloves garlic, minced
¼ tsp freshly ground black pepper
Optional: green onions, sliced thinly for garnish over cooked chicken
Directions:
Directions:
Towel dry the chicken pieces well. Use a fork to pierce chicken pieces throughout.
In a bowl, combine all remaining ingredients to make the marinade. Reserve ⅔ cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
Drain/discard used marinade from chicken pieces. Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the ⅔ cup reserved sauce during the last couple of minutes during grill time (if you start basting too early, it will be more likely to burn.)

 

 

 

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