Treat people like mirrors & watch how you reflect in their eyes.
Come fund-raising season, you’ll start to see a lot of people selling tickets for huli huli chicken. Huli huli, which translates to “turn turn,” is a local-style barbecue chicken that is grilled and basted on a spit. The sweet marinade burns a bit, so I recommend you grill outside to avoid smoking up your house and setting off the fire alarms!
- ½ cup ketchup
- ½ cup soy sauce (shoyu)
- ½ cup packed brown sugar
- ¼ cup rice vinegar
- One 1-inch piece fresh ginger, peeled and finely grated
- 2 garlic cloves, 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 ⅓ cup of the mixture for later. To the remaining mixture, add the chicken and stir to evenly coat it. You can transfer this mixture with the chicken to a gallon-size ziplock bag or simply cover the bowl with plastic wrap. Refrigerate for at least 8 hours or overnight, turning the chicken at least once.
After marinating the chicken, oil your grill grates well. Heat the 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. Serve immediately.