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.