Molokai Chicken
In 1873, Fr. Damien volunteered as a chaplain to the Hawaiian government-mandated leprosy quarantine camps established on the island of Molokai. He served the physical and spiritual needs of the members of the camps and, along with native member-leaders, brought education, arts, order, law, and culture to a forsaken community. Since his death from the disease in 1889, he has been remembered and celebrated by the people of Hawaii. Also called huli huli chicken (meaning “turn, turn”), this tasty Molokai Hawaiian bbq chicken recipe is great for summer parties, especially with an iconic pineapple upside down cake for dessert.
Ingredients
- ½ cup ketchup
- ½ cup soy sauce
- ½ cup packed brown sugar light or dark
- ¼ cup apple cider vinegar
- 1 Tablespoon ginger paste
- 2 tsp diced garlic cloves
- 3 ½ to 4 pounds bone-in skin-on chicken pieces
- Canola oil for brushing the grill grate
Instructions
- In a large bowl or a zip plastic bag, combine the ketchup, soy sauce, brown sugar, vinegar, ginger, and garlic, and stir or shake until combined. Reserve and refrigerate ½ cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
- When it’s time to cook, oil the grill grates well. Heat the grill to medium. Add the chicken to the grill, cover, and cook for 25 to 35 minutes. Hulu, huli! Turn the pieces every 5 minutes to keep the chicken from burning, and baste it with the reserved marinade after turning, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.
0 Comments