May 10, 2013

Huli Huli Chicken

I had the joy of visiting Hawaii with my beloved husband a few years ago.  I must confess, I initially had absolutely no desire to go there.  My poor sweet husband wanted to plan this wonderful anniversary trip and my enthusiasm was pretty low to say the least.  I know, I know, did I have a screw loose?  But I have seven precious children tied to my heart.  I remember getting the globe out, showing my little ones.........."here's Michigan, and here's where Mama will be.........on an the middle of the ocean".  I'm so thankful my husband tries to get me out of my comfort zone!  I was amazed at the breathtaking beauty of these islands and have fallen in love with Hawaii!  It was truly a trip I will never forget.  Being that I love to cook, I'm always intrigued by the favorite foods various cultures have.  I tried poi, which is a Hawaiian staple made from mashed taro roots.  It was pretty bland but they use it in a variety of foods.  (The taro chips were great!)  Spam seemed to be a favorite wherever we went-skipped that one!  But the Huli Huli chicken stands!  The aroma was irresistible!  I can't believe we actually left Hawaii without sampling some!  So when we came across an authentic Hawaiian diner in San Antonio, Texas last year, I couldn't wait to try it!  It was delicious!  I found this simple recipe that tastes exactly like the chicken we had-the kids love it!  (By the way, huli is the meaning for turn, which is how they grill these....huli huli!)  Enjoy and Mahalo! (Thank you!)            

1 cup packed light brown sugar
3/4 cup ketchup
3/4 cup low sodium soy sauce
1/3 cup cooking sherry
1 teaspoon powdered ginger
3/4 to 1 teaspoon garlic powder
5 pounds skinless, boneless chicken breast

Place marinade ingredients in a large bowl.  Whisk well until sugar is dissolved.  Place 1-1/3 cups of the marinade in a separate bowl and refrigerate.  You will need this to baste the chicken with later.  Place the chicken breasts in the marinade.  Turn to coat; cover and refrigerate for at least 8 hours or overnight.  Heat grill.  Cook chicken on low for about 30 minutes, until no longer pink, turning every 10 minutes or so.  Baste with reserved marinade the last 5 minutes of grilling.

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