Recipe Corner (6/25/09)

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.

Honolulu Chicken

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.