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Hecka-Huli-Huli Sauce

Marinade and Basting Sauce for chicken.


As far as this Haole was able to determine, “Huli” in Hawaiian means to turn or roll,“Huli Huli” means to turn over completely - like turning chicken on a grill or rotisserie. This is a slightly Thai version of the classic Hawaiian BBQ chicken grilling sauce.


Sweet Chili
Bottle of Sweet Chili Sauce. Most of the brands look something like this.

Ingredients:

Two chickens, cut in pieces (approx. 6 pounds)
1/2 cup Ketchup
1/2 cup Soy Sauce, (Tamari, Japanese Shoyu or whatever soy sauce you have on hand)
1/2 cup Brown Sugar
1/4 cup Sweet Chili Sauce
(Vietnamese or Thai - usually states “Sauce for Chicken”)
3 Tablespoons Rice Cooking Wine
3 medium garlic cloves, finely minced
1 heaping teaspoon of fresh Ginger - thoroughly minced and smashed.
1 heaping teaspoon of a potent Asian Curry Powder or 2 tsps. if domestic.
1/2 teaspoon ground Coriander
1/2 teaspoon dried Basil
Juice from 1/2 of a juicy Lime
- Or -
1/2 cup pureed Pineapple (fresh if possible) or Pineapple juice.


Procedure:

Huli Huli

Whisk together all ingredients and pour over the chicken pieces at least 3 hours before grilling. “Huli Huli” the chicken pieces once in a while as they marinate, covered, in the refrigerator. Remove the chicken from refrigerator about an hour before grilling to take the chill off.

Grill over a medium hot fire and turn often to prevent burning. Baste often with the remaining marinade. Continue to “Huli Huli” until the chicken can be pulled cleanly from the bone. It may help to make up your own “Huli Huli” song to help pass the time.

To reduce the grilling time, you may pre-cook the chicken (in the marinade) in the oven at 300° for 45 minutes or so. (But that would be cheating).

Option 1: This recipe would obviously cook much faster if you substitute boneless, skinless chicken thighs. The boneless thighs, folded into a grill-warmed Pita with some chopped Romaine, fresh Basil leaves and perhaps some thinly sliced cucumber is a wonderful do-it-yourself grill-side meal.

Option 2: For a slightly easier to handle and perhaps a little more elegant dinner version, cut the boneless, skinless chicken thighs into strips or and thread unto thick and pre-soaked bamboo skewers and marinate for an hour in the Huli-Huli Sauce before grilling.

Note: Baste just before you turn the chicken pieces and stop basting at least 5 minutes before you remove any chicken from the grill - remember, the marinade contains raw chicken juices and it needs to get grill-hot to be safe. Also, always bend the chicken thigh joints back until the joint pops apart before you start to cook - really helps the joint to cook at the same rate as the rest of the meat.

Onolicious!


Tags: Asian, , , , , , , , , , Thai

Comments

1 comment(s) on this page. Add your own comment below.

Becky Hogg
Jul 5, 2018 6:48pm [ 1 ]

Here is that recipe you requested, it has more ingredients than Steve’s but it is worth it. Enjoy!

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