By Ginger Isham
Barbecuing, Hawaiian style
With the July Fourth holiday just around the corner, barbecues will be popular with family and friends. Here are a couple Hawaiian chicken recipes for the grill.
Huli Huli Chicken
(“Huli huli” means, “rotisserie” or “turn over turn over”)
Marinade No. 2
Marinate 4 or 5 chicken breast halves (cut in half again in lengths or chunks) or use other chicken parts in Marinade No. 1.
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar (I use 1/3 cup dark maple syrup)
3 tablespoons sherry (you can also use a red wine vinegar)
1 piece of fresh ginger, chopped (I sometimes use powdered ginger)
1 clove garlic, chopped
Combine all ingredients in a plastic bag and add chicken pieces. Shake and set in fridge for several hours. Bake 6 inches from oven broiler, 8 to 10 minutes for each side, basting a couple times with marinade. Or cook on outdoor grill.
Marinade No. 2
1/2 cup frozen pineapple juice concentrate
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, chopped
3 tablespoons brown sugar (or maple syrup)
1 piece of fresh ginger (a finger-sized knob)
Combine all ingredients in a plastic bag and add chicken pieces. Follow directions in previous recipe.
8 chicken breast halves
1/2 teaspoon pepper
dash of salt
1/4 cup flour
1 1/2 cups peach preserves
1/2 cup barbecue sauce
1/2 cup onion, chopped
2 tablespoons soy sauce
1 large green pepper, sliced into strips
Combine flour, pepper and salt in bowl. Coat chicken breasts with flour mix and brown in small amount of oil. Place chicken in a 9-by-13-inch oiled baking dish. Combine remaining ingredients, except green pepper strips. Pour this over the chicken and place pepper strips over the chicken breasts. Bake at 375 degrees for about 1 hour and 10 minutes. This wonderfully flavored chicken is good served with rice.
Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.