Description
‘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.
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
Instructions
- 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).
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 4 hrs 45 mins
Servings: 8