MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Huli Huli Chicken
Categories: Poultry, Sauces, Herbs
Yield: 5 Servings

1/2 c Ketchup
1/2 c Soy sauce
1/2 c Packed light or dark brown
- sugar
1/4 c Rice or apple cider vinegar
1 (1") piece fresh ginger;
- peeled, fine grated
3 cl Garlic; peeled, fine grated
4 lb Bone-in, skin-on chicken
- pieces
Oil; for brushing the grill
- grate

In a large bowl or a gallon-size resealable plastic bag,
combine the ketchup, soy sauce, brown sugar, rice
vinegar, ginger and garlic, and stir or shake until
combined. Reserve and refrigerate 1/2 cup of the mixture
for basting the chicken later. Add the chicken to the
remaining mixture, and stir or shake until evenly
coated. If using a bowl, cover with plastic wrap.
Refrigerate overnight, or at least 8 hours, turning the
chicken at least once.

When you’re ready to cook, oil your grill grates well.
Heat the grill to medium (for charcoal, the grill is
ready when you can hold your hand 5 inches above the
coals for 5 to 7 seconds). Add the chicken to the grill,
cover, and cook 25 to 35 minutes, turning every 5
minutes to keep the chicken from burning, and basting it
with the reserved marinade after you turn it, until
cooked through. (Cook times will vary depending on sizes
and cuts of chicken pieces, so be sure to check for
doneness: Meat should not be pink and the juices should
run clear.)

Serve immediately.

by Margaux Laskey

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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