Doing the huli huli…Huli Huli chicken skewers

“To everything (turn, turn, turn, turn),

there is a season (turn, turn, turn)”…..the Byrds

Apologies for the dated reference, but the discovery that “huli” means “to turn” got me to thinking about the cooking steps involved in the creation of this delicious favorite, for which this is definitely the season! Three simple steps which each add depth to the sweet, smoky, fruity flavor, and during each of these steps you turn, turn, turn.   First you marinate, for a few hours to overnight, then you grill and baste while grilling, and then right at the end of the cooking, you add some glaze and let it cook into the tasty chicken or pork.   You can also serve the glaze with the dish for even more Hawaiian scrumptiousness.

I like to make these as skewers, but the recipe works just as well with full chicken breasts, chicken wings or thighs and is great with lean pork too.

Print Recipe
Huli Huli chicken skewers
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In bowl, combine all ingredients except chicken and green onions. Reserve 1 cup for basting and glaze. Add chicken and marinate in refrigerator for a few hours and up to overnight, turning occasionally.
  2. Drain marinade and thread cubes onto bamboo skewers. Grill, 6 minutes each side or until brown,basting occasionally.
  3. Remove from heat and garnish with green onions. Freezes well and reheats easily.
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