Aloha! Here is a dish I originally learned from a friend many years ago. Since then I have tested out various other recipes with the hopes of capturing the true essence of Hawaiian cooking . Mahalo…
Ingredients / Directions (For the teriyaki sauce):
- 1 cup pineapple juice (as well as, but optional, fresh pineapple slices)
- 1 cup organic chicken broth (You can also substitute with white wine, sherry, or water)
- 1/4 cup soy sauce ( I use an Asian-style soy sauce, but this is optional)
- 1/4 cup ketchup
- 1/4 cup rice vinegar ( You can also substitute with lemon. This can be found in the Asian food aisle of most supermarkets)
- 1/4 cup dark brown sugar, packed
- 4 tablespoons fresh ginger, skinned and grated fine
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dark Asian sesame oil (You can find this in the Asian food aisle of most supermarkets)
- 2 teaspoons Sriracha
- 4 medium cloves of garlic, pressed or finely minced
Mix all the ingredients together in a saucepan and simmer gently for about 10 minutes. Set aside.
Ingredient / Directions (For the chicken):
You will need approximately 2 lbs boneless (or with bones) organic and skinless thighs (and/or a combination of thighs and legs. Serves approximately 4 people.
- After making the sauce first…
- In a large Ziploc-type bag add-in the chicken and pour-in just enough of the sauce to base the chicken. Marinate for about 3 hours, or up to 24 hours. Set aside the remaining sauce for serving.
On the grill method
- After marinating, roast the chicken with the lid down on the indirect side of the grill. Turn it frequently so the sugar in the sauce doesn’t blacken. After turning, paint the upper surface with a layer of the remaining sauce. Take the meat’s temp, and as it approaches 150°F, stop basting so you don’t contaminate the cooked meat with juices in the marinade from the brush. Discard the sauce. When it hits 150°F, move the meat over the direct heat, skin side down to crisp the skin. Check it every minute or two to make sure it is not burning. When the white meat is 165°F and the dark meat 170 to 175°F, your chicken is ready.**
- To serve, place the grilled chicken in a large serving platter, pour the remaining sauce (from the sauce pan) over the chicken and garnish with fresh pineapple slices and scallions.
**Parts of the original recipe and grilling method was adapted from http://amazingribs.com/recipes/chicken_turkey_duck/hawaiian_huli-huli_teriyaki_chicken.html
In the oven method
- In a large baking pan, place the marinated chicken along with the remaining sauce* and broil (500 °F) for about 30 minutes. Turning it once after 15 minutes.
- Switch the oven to bake (350°F) and cook for another 15 minutes, or until the chicken is thoroughly cooked.
- Once cooked, remove the pan from the oven and garnish with fresh pineapple slices and scallions.
Serve with steamed rice, or with a side of mashed potatoes, and macaroni salad.
E ʻai kāua! (Bon Appétit!)