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Category: Poultry I
Prep Time: Cook Time: Total Time:
6 Chicken Breasts, skin on
1/2 cup soy sauce and brown sugar
2 cups ketchup
1/2 cup
1 1/2 cup pineapple juice
1/3 cup sherry
1/4 cup fresh ginger, grated and minced scallions
1 tsp garlic, minced
Pepper to taste
6 Scallion Flowers, to garnish
Place garlic, brown sugar, ginger, soy sauce and pineapple juice in a saucepan and bring to a simmer over medium heat. Reduce heat. Add the tomato ketchup, scallions and sherry continue to cook over low heat for 20-30 minutes, stirring constantly to avoid scorching. Season with black pepper and remove from heat to avoid scorching.
Rinse chicken breasts thoroughly and pat dry with paper towels. When sauce is cool take 1/2 and reserve. Use the remaining sauce to pour over chicken breasts and marinate under refrigeration for at least 8 hours (preferably overnight) to allow flavors to develop.
Preheat grill or barbeque. Cook marinated chicken breasts while basting with reserved sauce until done. Transfer to warm serving plates or a platter and garnish with scallion flowers. Serve with additional sauce.
TIP: Make scallion flowers by cutting through the root end of a green onion several times to form inchpetals inch and place in ice water. Serves 6
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HAWAIIAN HULI HULI CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
6 Chicken Breasts, skin on
1/2 cup soy sauce and brown sugar
2 cups ketchup
1/2 cup
1 1/2 cup pineapple juice
1/3 cup sherry
1/4 cup fresh ginger, grated and minced scallions
1 tsp garlic, minced
Pepper to taste
6 Scallion Flowers, to garnish
Place garlic, brown sugar, ginger, soy sauce and pineapple juice in a saucepan and bring to a simmer over medium heat. Reduce heat. Add the tomato ketchup, scallions and sherry continue to cook over low heat for 20-30 minutes, stirring constantly to avoid scorching. Season with black pepper and remove from heat to avoid scorching.
Rinse chicken breasts thoroughly and pat dry with paper towels. When sauce is cool take 1/2 and reserve. Use the remaining sauce to pour over chicken breasts and marinate under refrigeration for at least 8 hours (preferably overnight) to allow flavors to develop.
Preheat grill or barbeque. Cook marinated chicken breasts while basting with reserved sauce until done. Transfer to warm serving plates or a platter and garnish with scallion flowers. Serve with additional sauce.
TIP: Make scallion flowers by cutting through the root end of a green onion several times to form inchpetals inch and place in ice water. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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