Huli Huli Grilled Chicken

Huli Huli Chicken

4 – 6 Boneless Chicken Thighs, cleaned of excess fat, cut into chunks
Sauce:
½ c. Brown Sugar
1/3 c. Ketchup
2 T. Dry Sherry
1 ¼ t. Grated Ginger
½ t. Garlic Powder
½ t. Onion Powder
1 T. Garlic Chili Paste
1 T. Soy Sauce
½ t. Sesame Oil

Reserve 1/3 c. sauce for basting. Marinate Chicken chunks in sauce for 3 hours or overnight.
One half hour before grilling, drain marinate off chicken. Add 1 T. Canola oil and stir to coat. Grill over med-high flame on a piece of non-stick foil. After turned twice, baste with reserved sauce, allow to caramalize.
Serve with basmati rice.

That looks delicious, Beth.

Thanks, Norm...it really was tasty.

I did leave a note in the dinner thread for you. I think it's something you and the kids would enjoy. That being said, I also think if I make it again that I will drop the amount of brown sugar and add some microplaned pear or apple, kind of mixing that bulgogi type flavoring, so the sauce isn't so cloyingly sweet. I might even up the garlic chili paste because it certainly can take that heat.

Certainly, I recommend you give it a try.

And a note for Imelda.....same goes for you and Dirk. I think this is a recipe you would enjoy, especially if you increased the amount of chili paste. Good stuff.

bethk wrote:Thanks, Norm...it really was tasty.

I did leave a note in the dinner thread for you.  I think it's something you and the kids would enjoy.  That being said, I also think if I make it again that I will drop the amount of brown sugar and add some microplaned pear or apple, kind of mixing that bulgogi type flavoring, so the sauce isn't so cloyingly sweet.  I might even up the garlic chili paste because it certainly can take that heat.

Certainly, I recommend you give it a try.  

And a note for Imelda.....same goes for you and Dirk.  I think this is a recipe you would enjoy, especially if you increased the amount of chili paste.  Good stuff.

I'm reading it now and will give it a try, thank you

1 T. Garlic Chili Paste ??? I do not have that..

It's in the Oriental section. It's got a Rooster on the label, like sriracha....Oh, it's called Chili Garlic Sauce...not paste. 8 oz. plastic jar ~ thick sauce.

By itself it is VERY hot. But used as an ingredient it's really flavorful. I think you could make it yourself if you had access to the tiny Thai bird chilis....but I can imagine the smell would be strong enough to fumigate a house as it cooked down!

Thanks I will look for it..