Hawaiian Huli Huli Chicken
This simple chicken kebab from Hawaii combines a few basic store-cupboard ingredients, echoing both Japanese and American influences on the islands.
The phrase ‘huli huli’ means ‘turn turn’, which takes its name from the repeated turning of these kebabs over the grill. The marinade is very basic, using surprisingly common ingredients that are reminiscent of both Japanese and American occupation of the Hawaiian islands. ‘Huli huli’ is often enjoyed as a street food, a party food and can often a part of the famous Hawaiian ‘plate lunch’ featuring a scoop of rice a creamy macaroni salad. Don’t underestimate the basic ingredients here, getting them in the right proportions makes a chicken kebab that absolutely hits all the spots - this is always a hit! Let’s go!
INGREDIENTS (serves 2-4x)
400g diced chicken thighs (boneless and skinless)
2x cloves garlic, grated
1x thumb-sized piece of ginger, grated
3 tablespoons tomato ketchup
1 tablespoon light soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/2 tsp black pepper
WALKTHROUGH
Let’s marinate the chicken. Place the 400g diced chicken thighs into a mixing bowl followed by all of the listed ingredients. Mix them into the chicken well until the sugar has dissolved. Set it aside to marinate for at least 20 minutes or up to 24 hours.
Skewer the chicken pieces onto a skewer, making sure to pack them tightly.
Place the chicken onto a barbecue, or under a hot grill-broiler on a rack about 3-inches from the heat source. Alternatively you can cook them on a rack in a 200C/400F oven for 15-18 minutes. Turn them every 4-5 minutes. The glaze should burn and char in some places - this is ideal - but they shouldn’t scorch.
Once the chicken is cooked through, allow the sticks to cool and enjoy them while they’re hot. They’re also quite delicious cold too - enjoy!
