The best Huli Huli chicken we had in town was at Ron’s Island Grill. Mine didn’t turn out quite the same. They are more like roast chicken but the meat was falling off the bones. They are tender and juicy.
7 pieces of Chicken Thighs
7 pieces of Chicken Drumsticks
1/2 cup of Huli Huli Sauce or Aloha Barbeque Sauce
1/2 cup of Lee Kum Kee Dark Soy Sauce
1 teaspoon of White Ground Pepper
Marinate the meat with the above seasonings and let it sit in the fridge for 4 hours. Spray a rectangular Pyrex dish with PAM. Lay chicken thighs and drumsticks in the Pyrex. Pour in additional sauce that is left and fill the Pyrex dish with water up to about 2/3 of an inch deep.
Cover the dish tightly with aluminum foil.
Preheat oven to 350 degrees Fahrenheit. Bake chicken in oven for 2 hours. Remove foil and continue baking the chicken for 35 to 40 minutes to brown them.
Copyright 2012 From the Kitchen of Eloise