Huli Huli Chicken

Serves: 4

Santiago Howell

1 January 1970

Based on User reviews:

47

Spice

43

Sweetness

46

Sourness

37

mins

Prep time (avg)

5

Difficulty

Ingredients:

2

Chickens (3 lb, each cut into 8 pieces)

1 cup

Unsweetened Pineapple Juice

1 cup

Soy Sauce

1 cup

Brown Sugar

1 cup

Ketchup

1 cup

Sherry

1

Ginger (2 inch piece fresh, crushed)

3 cloves

Garlic (crushed)

4

Green Onions (chopped)

1 tsp

Dry Mustard

Directions:

1

Rinse chicken pieces and pat dry with paper towels

2

Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved

3

Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade

4

Refrigerate at least 4 hours to overnight

5

Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C)

6

Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan

7

Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes

8

Baste with remaining marinade after each turning

9

An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C)