Monday, January 29, 2007

Huli Huli Chicken and Korean BBQ Shortribs

So what do these two meats have in common? Well, at first glance, not a lot. Only that I used the same marinade for both of them and they were grilled side by side.

one of my co-workers told me about this fantastic marinade her family from Hawaii use to make Huli Huli Chicken. She usually just adds a little of this and a little of that but decided to measure so she could tell me what to do.

Huli Huli stands for "turn turn" in Hawaiian and refers to turning the chicken on the grill. I looked at varying recipes on the internet and found some basic ingredients and then those added ingredients individuals use to personalize the marinade.

The basic marinade as told to me by LM is listed below.

You can't be garlic shy as there are 10 cloves, coarsely chopped in this recipe.
4-5 green onions sliced
2 Tbsp minced ginger
2-3 cups soy sauce
1/4 cup vinegar (I used rice vinegar)
1/4 cup brown sugar (I added more- 1/2 cup)
2 tsp onion powder
1 tsp garlic powder (as if I needed more garlic)
3 tbsp toasted sesame seeds
1 tbsp oil (I used olive oil)

All ingredients are blended together. Marinade chicken pieces at least 24 hours assuring it is well coated.

Remove chicken from marinade (throw it out). BBQ/grill over hot coals, turning and turning. The best part is the crispy almost burnt skin with a sweet, salty, garlicky flavor. Do not baste the chicken during cooking.

Alternatives which may be added to the sauce include curry powder, pineapple juice, thai garlic sauce, sherry wine for the vinegar, honey for the brown sugar, ketsup and lime juice,to taste.

I had some unused marinade which I used for some Korean beef short ribs I purchased Saturday. These were also marinaded for 24 hours and grilled til done.


The TriniGourmet said...

oh my! that looks sooo amazing !! :D Do you think i could get similar results in an oven?

Sylvie said...

Trinigourmet- My friend told me the chicken had to be done on a grill in order to be called authentic Huli Huli chicken. I can imagine the flavor would be similar but the grill flavor and carmelization of the marinade would be missing. The short ribs have to be on a grill or hot cast iron type skillet.

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maltese parakeet said...

the "as if i needed more garlic" part almost made me spit my coffee out! you crack me up!

mooncrazy said...

Looks wonderful. I'd always wanted to try this dish. I had a Hawaiian co-worker who spoke fondly of the Huli Huli. She couldnt' cook a lick so she could only tell us how wonderful it smelled on the grill. They seem to cook it out on the streets like they do tri-tip in Santa Maria.

Brilynn said...

Mmmm ribs, droool....

The TriniGourmet said...

sylvie - i wonder if george foreman could substitute then :)?

Steen said...

Looks positively yummy! And how versatile! Did you like the marinade better on the ribs or chicken?

Sylvie said...

I really like the marinade on the short ribs also. I think it is quite versatile.

TG- I would try the Foreman grill if you don't have a BBQ grill. It would work and you could get the chicken crispy.

PleasureCooker said...

This looks awesome. I'm going to try it this weekend!

PleasureCooker said...

Yup, I tried it! Even better than I expected!

Huli Huli Chicken