Recipe of the week – Huli Huli Chicken
‘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 ever since. This is my family’s version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.
Prep Time: 15 mins
Cook Time: 30 mins
Additional Time: 4 hrs
Total Time: 4 hrs 45 mins
Servings: 8
Yield: 8 servings
Ingredients
- 2 (3 pound) chickens, each cut into 8 pieces
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup sherry
- 1 (2 inch) piece fresh ginger, crushed
- 3 cloves garlic, crushed
- 4 green onions, chopped
- ¼ teaspoon dry mustard
Directions
-
Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
-
Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
-
Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
-
Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. 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).
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 527 | |
| % Daily Value * | |
| Total Fat 26g | 33% |
| Saturated Fat 7g | 36% |
| Cholesterol 146mg | 49% |
| Sodium 1204mg | 52% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 1g | 2% |
| Total Sugars 19g | |
| Protein 48g | 95% |
| Vitamin C 7mg | 7% |
| Calcium 52mg | 4% |
| Iron 3mg | 18% |
| Potassium 571mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Originally published on All Recipes
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