Day 32 - Huli-Huli Chicken

This is a great BBQ recipe that can also be cooked in the oven. The picture is that of chicken thighs only being cooked.

HULI-HULI CHICKEN Hawaiian Marinated Chicken

SERVES AT LEAST 4 GENEROUSLY

2 chicken “fryers” ( each will weigh 2-3 pounds) 3/4 cup, dark shoyu (soy sauce) 1/2 cup, fresh squeezed lime juice 1/2 cup, honey 1/3 cup, brown sugar 3 tablespoons, olive oil 3 garlic cloves - minced 3 tablespoons, catsup 2 tablespoons, minced fresh ginger root [the stuff in the jar will not cut it at all] 1 teaspoon, Asian chile paste [also called “Sambal oelek”] – found in specialty stores and Asian markets lots of freshly ground black pepper (to taste) Hawaiian sea salt or kosher salt, to taste [do not use regular table salt] 1 teaspoon, dark roasted-sesame oil

Split each chicken down the backbone, but leave the halves attached at the breast. Remove the neck bone. In a mixing bowl, blend together the shoyu, lime juice, honey, brown sugar, oil, garlic, ketchup, ginger root, chili paste (Sambal), salt, pepper, and sesame oil.

Coat the chicken with the marinade, and allow the pieces to marinate for 4 to 5 hours.

If you have a rotisserie, roast the chicken on the rotisserie for 45 minutes to 1 hour and 20 minutes, basting often.

If you don’t have a rotisserie, grill the chicken on a barbeque rack over medium coals, turning often, for about 45 minutes. Baste frequently.

If you would prefer, you may roast the chicken in a 325 degrees oven, basting often, for 1 1/2 hours.

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