Huli Huli Marinade is an intensely sweet and savory teriyaki-style sauce popular in Hawaii. It's a simple mixture of brown cane sugar, soy sauce, ginger, and other aromatics. Huli huli marinade is used to marinate chicken or pork, which is then often cooked on a rotisserie and always over an open fire as pictured to the right. A grill will do the trick.
"Huli" means "turn" in Hawaiian, and legend has it that the name comes from the fact that its creator, Ernest Morgado, made it by cooking the soy-marinated chicken between two grills, turning the grills on their sides to do so. Luckily for those of us who like to keep things easy, the sauce is so tasty that it more than makes up for anything lacking in a regular single home grill.
Feel free to play around with the sauce. Add a kick of red pepper flakes or hot sauce even though it most certainly is not traditional! This recipe is enough for 1 large or 2 small chickens or about 5 to 6 pounds of chicken pieces (see a specific recipe for Huli Huli Chicken here) or a similar amount of pork. It doubles and even triples just fine if you have a large party or luau in mind.
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons ketchup
- 1 1-inch piece fresh ginger
- 1 clove garlic
- Optional: 2 teaspoons toasted sesame oil
- Optional: 1/2 teaspoon Worcestershire sauce
- Optional: 1/4 teaspoon Red pepper flakes or hot sauce
- In a medium bowl, combine the brown sugar, soy sauce, sherry, and ketchup. Stir to mix everything together and completely dissolve the sugar into the other ingredients.
- Peel and mince or grate the ginger; add it to the sauce. Peel and mince the garlic; add it to the sauce, too. Stir in the toasted sesame oil, Worcestershire sauce, and/or red pepper flakes or hot sauce, if you like.
Use the sauce to marinade chicken or pork (I've used it on vegetables to tasty effect, too).
Marinate meat for at least an hour (covered and chilled) and up to overnight. Remove the meat from the marinade to cook it and use any remaining marinade to baste or glaze the meat as it cooks; just make sure to cook the meat for at least 15 minutes after the final time you baste it or you bring the sauce to a boil to kill any food-borne bacteria.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|