I first came upon Huli-Huli chicken at a roadside stand in Maui alongside the highway. The smell of the chicken on the grill was so delicious, I had to inquire about the recipe. The cook was generous in giving me the Huli-Huli name as well as his ingredients but the amounts were just “A little of this and a little of that” so I had to get creative and come up with my own version of the dish. The marinade is incredibly simple and majority of the ingredients are found in almost every household. If you have the luxury of time, allow the chicken to sit in the marinade for 30 minutes-1 hour before grilling. The sauce for the chicken also works with pork or shrimp.
- 4 medium sized chicken breasts (or 12 drumsticks)
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 3 teaspoons garlic, crushed
- 3 teaspoons ginger crushed
- 1 teaspoon chili paste (or flakes)
- 1 teaspoon red wine vinegar
Place the chicken in a shallow dish. Combine all the ingredients for the marinade and stir. Remove 1 cup for serving and pour the remaining marinade over the chicken, coating thoroughly. Cover and refrigerate. Next heat the grill to med-high. Using tongs, place the chicken on the grill and cook for 5 minutes. Turn over and cook the chicken for 5 minutes longer, checking to see that the meat is no longer pink inside. Remove the chicken and place onto a cutting board. Slice the chicken into strips, plate, and serve alongside the remaining sauce for dipping.