Food writer Alana Kysar is a native of Maui who now lives in Los Angeles. Her first cookbook, Aloha Kitchen (Ten Speed Press), is a collection of recipes that demonstrates the melting pot nature of Hawaiian cuisine. There are dishes with origins in Japan, China, Portugal, the Philippines, Korea, Europe and mainland United States ... along with true Hawaiian food.
This easy recipe from the book is Kysar's version of huli huli chicken, which she says is a favorite menu item for summer fundraising events on the islands. Kysar says "huli huli" translates to "turn, turn"; it's a style of barbecue chicken that's grilled and basted on a spit.
She cautions that the sweet marinade tends to burn a bit, so this dish is best prepared on an outdoor grill.
Local-Style BBQ Chicken
½ cup ketchup
½ cup soy sauce
½ cup packed brown sugar
¼ cup rice vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated
2 cloves garlic, peeled and finely grated
3 pounds boneless, skinless chicken thighs
In a large bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic until well combined. Reserve 5 tablespoons of the mixture for later. To the remaining mixture, add the chicken and stir to evenly coat it. Cover and refrigerate overnight or for at least 8 hours, turning the chicken at least once.
After marinating the chicken, oil your grill grates well. Heat grill to medium and grill the chicken for 5 to 7 minutes on each side until cooked through, basting it with the reserved marinade after you turn it.
Makes 6 to 8 servings.
Food on 08/07/2019