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Nutrition Facts
Serving Size 1 (248g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 inch gingerroot
Calories 474
Calories from Fat 234		(49%)
Amount Per Serving		%DV
	Total Fat 26.1g	40%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 129mg		43%
Sodium 937mg		39%
Potassium 488mg		13%
Total Carbohydrate 18.4g		6%
	Dietary Fiber 0.4g	1%
	Sugars 16.2g
Protein 33.7g		67%
detailed view... how is this calculated?

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Alskann

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Huli Huli Chicken or Ribs

Recipe #119415 | 55 min | 15 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: ~Rita~
Apr 27, 2005

This is the Hawaiian version of barbecued chicken with a Thai influence. The chicken is traditionally grilled. Huli huli means "turn turn" in Hawaiian and refers to turning the chicken on the grill.

SERVES 8 -10 (change servings and units)

Ingredients

5 lbs chicken pieces, washed and dried
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar or honey
1/4 cup sherry wine
1/4 inch gingerroot, minced
2 garlic cloves, crushed
1 teaspoon curry powder
1 tablespoon Thai sweet chili sauce

Directions

1
Blend all ingredients but chicken together.
2
On a clean oiled grate over medium high heat place chicken.
3
Grill over barbecue, turning and basting with sauce until it is done. (about 30-40 minutes).
4
Remove to indirect heat if browning to fast.

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Featured Reviews for This Recipe

From: chefboyar-Dee

On Sep 5, 2009

Amazing

0 people found this review helpful

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From: Feej

On Apr 24, 2008

This was very good! Both dh & I enjoyed it. It would be very easy to do oamc. Put it all together & freeze - I bet it would only taste better with marinading time. Thank you very much for sharing, we will be making this again.

0 people found this review helpful

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From: BonnieZ

On May 13, 2005

I made this recipe last weekend, halving the amount of chicken, but making the full amount of sauce as I was afraid that halving the sauce would make an inferior product. I'm so glad I trusted my instincts because later in the week I used the left over sauce for grilled salmon and boy I can't tell you which was better. I used the honey option for the basting sauce and both the chicken version and the salmon version were delightful with slightly charred and crispy edges from the honey hitting the grill. Thank you Rita L. for sharing the recipe. I feel like I got 2 for the effort of one on this recipe lol!

5 people found this review helpful

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From: MarySC

On Sep 26, 2008

This is very close to my Huli Huli recipe, which always gets raves. I almost always use whole boneless chicken breasts and grill until just cooked through. I use sweet rice wine instead of sherry, and do not add curry powder. Be sure to marinate at least 4 hours or overnight. I double (or triple!) the marinade, then after removing the chicken, I boil it for 5 minutes then serve it over the chicken and over rice.

3 people found this review helpful

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