Sunday, July 6, 2008


There aren't many ways that I don't like chicken--boiled comes to mind--but other than that, it is my favorite protein. My BBQ wings are "renowned." They're also very messy and I always make them in a throw-away aluminum pan. The August issue of Cuisine at Home had a recipe that sounded like the kind of chicken I've eaten in Hawaii. It's done boneless and skinless, dark meat and white meat, and is generally accompanied by white rice and macaroni salad. Yes, if you haven't been to Hawaii, you haven't experienced their version of the blue plate special. The original recipe yielded 4 drumsticks--I kid you not. I wouldn't dirty a pan for that amount of food. It also called for grilling and basting. Not in 85 degree weather. I reworked the recipe a bit and it was easy and delicious.

Dr. D's Huli Huli Chicken - 8 to 10 drumsticks

1/2 cup pineapple juice

1/2 cup fresh lime juice

1/2 cup dark brown sugar

4 Tbs ketchup

4 Tbs soy sauce

2 garlic cloves, minced

1 Tbs fresh ginger, minced

2 Tbs vegetable oil

salt and pepper to taste

8 - 10 large drumsticks

Whisk all ingredients except the chicken in a bowl. Place chicken legs in a gallon sized freezer bag, pour in marinade, press out air, and seal. (I always place the bag in a bowl, just in case.) Marinate for at least 1 hour, but preferably overnight.

Preheat oven to 425 degrees. Spray a disposable aluminum pan (9X13 is perfect) if you're lazy, like moi. Place drumsticks in pan; place marinade in a small saucepan. As chicken cooks, heat marinade to boiling, then simmer. Bake chicken for 45 minutes, basting every 15 minutes. After 45 minutes, turn on broiler and pour remainder of marinade over chicken. Broil an additional 5 - 10 minutes, until drumsticks begin to carmelize.

I served this with jasmine rice with chopped scallions and mixed veggies. I love jasmine rice because it is slightly sticky like the rice you get in Chinese restaurants.


  1. Like you, I'm not fond of boiled chicken. We've had lots of chicken this summer--Charlie cooks it on the grill. He experiments constantly with marinades. Some are pretty good. I won't tell you about the others--LOL.

    I'm going to prepare the next marinade. I love pineapple "anything!!"

  2. We eat more than our fair share of chicken...and I'm always looking for new ways to jazz it up. Your huli huli chicken sounds lovely. I'm going to have to give it a try. Thanks so much for stopping by my blog. :-)

  3. Wow how funny. I get that magazine subscription as well. I have the Huli Huli Chicken down on my menu for next week. Glad to know its fabulous. Welcome to Foodie.

  4. mmmm! this looks so good! i really feel like chicken tonight (and i ain't talkin' about that dumb commercial!) - this looks delish. would love to try it.

  5. When my niece lived on the island of Oahu, Huli Huli Chicken was served at church cook-outs all over the island. She brought back the recipe with her when the family returned to the mainland. Huli refers to flipping the chicken over, like you do when you’re basting a chicken on the grill. This is by far my favorite way to serve chicken if we’re not slathering it with homemade BBQ sauce; it’s also wonderful on grilled ribs and shrimp. The version I make has sherry in it and is enough to baste an entire chicken. Let me know if you’d like to try that recipe.


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