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ISO: ISO Huli Huli chicken recipe. Does anyone have a recipe they like? Have been in Maui this
- Thread starter pat-nocal
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A real favorite for sure. Here is a REC: Huli Huli Chicken
Hi Pat- you probably know that huli is the Hawaiian word for "turn". So Huli Huli Chicken is turned a lot during cooking. I don't mean rotisserie- the chickens are generally split and put on grills over Kiawe (Mesquite to you non-islanders) wood. A second grill is placed on top when it is time to turn and the whole thing (two grills with chickens in between) turned multiple times after sopping with sauce. Here is a recipe from Hawaii Magazine- this is kind of a famous old recipe and it is very good. Have made it a few times. Huli Huli Chicken is a real favorite all over Hawaii- never can get enough of that smoky Kiawe flavor.
From the magazine:
The recipe is enough for about three chickens, split in half. You can use chicken pieces if that’s what you have. Marinate your chicken for at least a half-hour.
1/3 cup ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup sherry
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
Worchestershire sauce to taste
Sriracha or Asian chili paste (or red pepper flakes) to taste
Squeeze a lemon in if you've got one
Brush the chicken with the remaining marinade while cooking over a grill. And don't forget to huli the chicken.
Hi Pat- you probably know that huli is the Hawaiian word for "turn". So Huli Huli Chicken is turned a lot during cooking. I don't mean rotisserie- the chickens are generally split and put on grills over Kiawe (Mesquite to you non-islanders) wood. A second grill is placed on top when it is time to turn and the whole thing (two grills with chickens in between) turned multiple times after sopping with sauce. Here is a recipe from Hawaii Magazine- this is kind of a famous old recipe and it is very good. Have made it a few times. Huli Huli Chicken is a real favorite all over Hawaii- never can get enough of that smoky Kiawe flavor.
From the magazine:
The recipe is enough for about three chickens, split in half. You can use chicken pieces if that’s what you have. Marinate your chicken for at least a half-hour.
1/3 cup ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup sherry
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
Worchestershire sauce to taste
Sriracha or Asian chili paste (or red pepper flakes) to taste
Squeeze a lemon in if you've got one
Brush the chicken with the remaining marinade while cooking over a grill. And don't forget to huli the chicken.
janet-in-nc
Well-known member
Sounds good but doesn't the chicken burn with all that sugar and honey before it is fully cooked?
richard-in-cincy
Well-known member
Not speaking for Cathy, but as someone who has made her recipe...
the temp MUST be low. High heat, yes, burn.
Low, slow, and steady?
Carmelized chicken unctuousness.
the temp MUST be low. High heat, yes, burn.
Low, slow, and steady?
Carmelized chicken unctuousness.
Sorry you didn't get to Kauai this trip Pat!
You gotta get Mesquite for the Huli Huli Chicken if you want the real deal- a gas grill or charcoal doesn't sub. That smoky flavor is so important.
Loco Moco: did you have fried Spam or a hamburger patty on yours? I recently met friends for breakfast at the Tip Top in Lihue- famous for breakfast on the island- and had Loco Moco for the first time in years- 2 scoops rice, hamburger patty on top, gravy over all and an over-easy fried egg on top. Was a little disappointed in the gravy. Decided to make Loco Moco for my family the day after Thanksgiving with leftover gravy. They will most likely be horrified (Loco Moco? What's that?) but they'll get over it.
Come to Kauai next time!!!
You gotta get Mesquite for the Huli Huli Chicken if you want the real deal- a gas grill or charcoal doesn't sub. That smoky flavor is so important.
Loco Moco: did you have fried Spam or a hamburger patty on yours? I recently met friends for breakfast at the Tip Top in Lihue- famous for breakfast on the island- and had Loco Moco for the first time in years- 2 scoops rice, hamburger patty on top, gravy over all and an over-easy fried egg on top. Was a little disappointed in the gravy. Decided to make Loco Moco for my family the day after Thanksgiving with leftover gravy. They will most likely be horrified (Loco Moco? What's that?) but they'll get over it.
Come to Kauai next time!!!
This was delicious. I grilled over driect heat and. . .
Huli hulied alot, about every 8-10 minutes. Must say the coals were dumped on ashes in the coal rack of a 55 gallon barrel smoker/bbq, so I think the fire was slower than if I had dumped onto an empty rack. The cooking grate is about 8-9 inches above this, or maybe a little more. The chicken cooked nicely, with just lite charring evident.
The chicken was also very beautiful, glazed and shiny to contrast with the light charring.
I did not marinate either, but cooked the chicken for about 5 minutes with the lid shut then started basting with the sauce. I also used extra garlic (about 7 cloves, run through a press) and extra ginger/ginger juice (fresh ginger run through the cleaned out garlic press. Instead of a squeeze of a lemon, I used the juice from a whole small lime.
I thought upon tasting the mixed sauce that it might be too sweet on the chicken, but it was absolutely wonderful.
This recipe is a keeper, and I will be reusing it!
Huli hulied alot, about every 8-10 minutes. Must say the coals were dumped on ashes in the coal rack of a 55 gallon barrel smoker/bbq, so I think the fire was slower than if I had dumped onto an empty rack. The cooking grate is about 8-9 inches above this, or maybe a little more. The chicken cooked nicely, with just lite charring evident.
The chicken was also very beautiful, glazed and shiny to contrast with the light charring.
I did not marinate either, but cooked the chicken for about 5 minutes with the lid shut then started basting with the sauce. I also used extra garlic (about 7 cloves, run through a press) and extra ginger/ginger juice (fresh ginger run through the cleaned out garlic press. Instead of a squeeze of a lemon, I used the juice from a whole small lime.
I thought upon tasting the mixed sauce that it might be too sweet on the chicken, but it was absolutely wonderful.
This recipe is a keeper, and I will be reusing it!
I'm sure *your* gravy will make a most awesome loco moco. Your family should
be pleased. We had the hamburger patty. OMG, the dish was so satisfying, if only for the reminder of other visits to the islands when we had loco moco. It's a simple dish really....just hamburger patty, fried eggs and brown gravy over 2 scoops of rice, but it's a comfort food dish for sure. Didn't know that spam was an option, will look for that next time we come. Grew up having fried spam slices on occasion and love it! smileys/smile.gif Noticed brown rice on the menu (it was a Mixed Plate restaurant) and thought later it might have been nice to request that. I think the nutty flavor and chewiness of the brown rice would be a nice compliment to the burger and gravy. I'm sure it's not traditional but it sounds good to me. Next time.
We'll be back to Kauaii again one day. Still have fond memories of our last visit there and seeing your lovely home and amazing pantry. smileys/smile.gif
Will get the mesquite for the huli huli chicken. Thanks for the tips, Cathy.
Oh, and there was another dish I fell in love with. Gado Gado. We had it for lunch one day (at the Hula Grill Barefood Bar where you sit at tables at the beach burying your feet in the sand...soooo nice!). It was a salad with brown rice, lightly cooked chilled vegetables like snap peas, broccoli, carrots, etc. and bean sprouts, draped with a piece of seared ahi tuna, and a delightful Thai-style peanut sauce surrounding the plate. Must find a good recipe for that Gado Gado sauce -- it was really ono! (delicious). If they had sold the sauce in a bottle I would've bought it....lol. I'm sure it's easy enough to make at home though. Will go on a search for a recipe.
be pleased. We had the hamburger patty. OMG, the dish was so satisfying, if only for the reminder of other visits to the islands when we had loco moco. It's a simple dish really....just hamburger patty, fried eggs and brown gravy over 2 scoops of rice, but it's a comfort food dish for sure. Didn't know that spam was an option, will look for that next time we come. Grew up having fried spam slices on occasion and love it! smileys/smile.gif Noticed brown rice on the menu (it was a Mixed Plate restaurant) and thought later it might have been nice to request that. I think the nutty flavor and chewiness of the brown rice would be a nice compliment to the burger and gravy. I'm sure it's not traditional but it sounds good to me. Next time.
We'll be back to Kauaii again one day. Still have fond memories of our last visit there and seeing your lovely home and amazing pantry. smileys/smile.gif
Will get the mesquite for the huli huli chicken. Thanks for the tips, Cathy.
Oh, and there was another dish I fell in love with. Gado Gado. We had it for lunch one day (at the Hula Grill Barefood Bar where you sit at tables at the beach burying your feet in the sand...soooo nice!). It was a salad with brown rice, lightly cooked chilled vegetables like snap peas, broccoli, carrots, etc. and bean sprouts, draped with a piece of seared ahi tuna, and a delightful Thai-style peanut sauce surrounding the plate. Must find a good recipe for that Gado Gado sauce -- it was really ono! (delicious). If they had sold the sauce in a bottle I would've bought it....lol. I'm sure it's easy enough to make at home though. Will go on a search for a recipe.
patbastrop
Well-known member
I also love Gado-Gado. I used to make it when I would make Rendang, which my kids
always request when we are all together. I lost all my malay recipes in the fire and am slowly recovering them. The recipe I linked below looks pretty similar to what I used to do. Rendang Dagging is a dry beef curry.
http://rasamalaysia.com/gado-gado-recipe/2/
always request when we are all together. I lost all my malay recipes in the fire and am slowly recovering them. The recipe I linked below looks pretty similar to what I used to do. Rendang Dagging is a dry beef curry.
http://rasamalaysia.com/gado-gado-recipe/2/
This sounds great. Thanks, Pat! Did you use the shrimp paste in yours?
I didn't really detect the flavor of shrimp in this particular sauce but then again it's such a small amount. That, and the restaurant may have omitted it to make it suitable for vegetarian tastes.
I didn't really detect the flavor of shrimp in this particular sauce but then again it's such a small amount. That, and the restaurant may have omitted it to make it suitable for vegetarian tastes.
Get here! You are always welcome! As for "The Descendants"
Only half of it was filmed here but that gorgeous piece of land and bay are here. They shut down Hanalei for three days to film- mostly the scene inside the Tahiti Nui and of the family walking back to their hotel after having dinner. It was fun to have such hubbub here! And it has made Kauai spots pretty famous.
Only half of it was filmed here but that gorgeous piece of land and bay are here. They shut down Hanalei for three days to film- mostly the scene inside the Tahiti Nui and of the family walking back to their hotel after having dinner. It was fun to have such hubbub here! And it has made Kauai spots pretty famous.
More Loco Moco chat, Pat
Besides hamburger patty and fried Spam, almost any meat goes on a Loco Moco. Pork, beef, even ham if you like brown gravy on ham. Even fish. Always two scoops rice, gravy and egg though. Any you mentioned BROWN rice on the menu?? That would never be eaten by local folks- that must be on the menu for tourist folks smileys/smile.gif And the rice has to be made just a certain way. I would never dare make white rice for my local friends- they would laugh me off the planet! I have not got the proper perfect technique for making it the way they like it.
Did you try Chicken Long Rice or Namasu or Chili Pepper Chicken?
Besides hamburger patty and fried Spam, almost any meat goes on a Loco Moco. Pork, beef, even ham if you like brown gravy on ham. Even fish. Always two scoops rice, gravy and egg though. Any you mentioned BROWN rice on the menu?? That would never be eaten by local folks- that must be on the menu for tourist folks smileys/smile.gif And the rice has to be made just a certain way. I would never dare make white rice for my local friends- they would laugh me off the planet! I have not got the proper perfect technique for making it the way they like it.
Did you try Chicken Long Rice or Namasu or Chili Pepper Chicken?
Recipe & process sound too much to resist. How much is "1-2 more pieces" of ginger root please?
Perhaps we could keep this thread going with some more local specialties. (I wouldn't be any help, but I'd listen carefully)
And, if I used the BBQ, would putting some kind of wood on to smoke be a good idea?
Perhaps we could keep this thread going with some more local specialties. (I wouldn't be any help, but I'd listen carefully)
And, if I used the BBQ, would putting some kind of wood on to smoke be a good idea?
Yes, Marg use some wood to smoke
The size of gingerroot depends on if it is really young (smaller) or older (larger) so it is hard to pinpoint just exactly how much more- but a guess would be a packed grated Tbsp per inch. Do you agree, Mistral?
A great deal of the flavor of Huli Huli Chicken comes from the wood giving it a smoky flavor. I'm sure it would be delicious even on a gas grill but the smoke really adds.
The size of gingerroot depends on if it is really young (smaller) or older (larger) so it is hard to pinpoint just exactly how much more- but a guess would be a packed grated Tbsp per inch. Do you agree, Mistral?
A great deal of the flavor of Huli Huli Chicken comes from the wood giving it a smoky flavor. I'm sure it would be delicious even on a gas grill but the smoke really adds.
And here's another great Hawaiian REC: Chili Peppa Chicken
This is a favorite of mine but I don't eat it much because it is deep-fried. But it is great. I found the recipe on "Better Recipes" site but I changed it to be more authentic. The Hawaiian chili peppers are thin, about an inch long, grow straight up in the air off the bush, are red and fire-hot. Probably called something other than Hawaiian chili peppers elsewhere.
HAWAIIAN CHILI PEPPA CHICKEN
2-3 lb Chicken thighs, skin on, cut across the bone in 2-3 pieces each
Flour
Vegetable Oil, for frying
½ cup Soy Sauce
4 Tbsp (1/4 Cup) Sugar
¼ cup Green Onions, chopped
1 clove Garlic, minced
4 Hot Fresh Hawaiian Chili Peppers
DIRECTIONS:
Use gloves to protect your hands and remove the stems and some seeds from peppers. Slice each as if you were going to chop them, but do not cut all the way through. (This allows the flavor and "heat" to infuse into the sauce, without adding pieces of pepper to the sauce.) Mix together soy sauce, sugar, green onions and peppers. Set aside.
Coat chicken with flour. No seasoning is needed. Deep fry in vegetable oil. When brown and crispy, take out of oil, drain and dip in pepper sauce. The longer you leave it in the sauce the spicier it will be.
Hawaiians say "Broke da mouth"! That means it is GREAT.
This is a favorite of mine but I don't eat it much because it is deep-fried. But it is great. I found the recipe on "Better Recipes" site but I changed it to be more authentic. The Hawaiian chili peppers are thin, about an inch long, grow straight up in the air off the bush, are red and fire-hot. Probably called something other than Hawaiian chili peppers elsewhere.
HAWAIIAN CHILI PEPPA CHICKEN
2-3 lb Chicken thighs, skin on, cut across the bone in 2-3 pieces each
Flour
Vegetable Oil, for frying
½ cup Soy Sauce
4 Tbsp (1/4 Cup) Sugar
¼ cup Green Onions, chopped
1 clove Garlic, minced
4 Hot Fresh Hawaiian Chili Peppers
DIRECTIONS:
Use gloves to protect your hands and remove the stems and some seeds from peppers. Slice each as if you were going to chop them, but do not cut all the way through. (This allows the flavor and "heat" to infuse into the sauce, without adding pieces of pepper to the sauce.) Mix together soy sauce, sugar, green onions and peppers. Set aside.
Coat chicken with flour. No seasoning is needed. Deep fry in vegetable oil. When brown and crispy, take out of oil, drain and dip in pepper sauce. The longer you leave it in the sauce the spicier it will be.
Hawaiians say "Broke da mouth"! That means it is GREAT.