Hawaiian Huli-Huli Chicken Teriyaki Marinade and Sauce Recipe
In Japan, teriyaki sauce is a simple blend of soy sauce, mirin (a sweet rice wine), and a little sugar reduced to a glaze. Nowadays there are hundreds of variations on the theme. My take on Hawaii's popular Huli-Huli sauce includes pineapple juice, ginger, Worcestershire, and Sriracha. Huli-Huli sauce was designed for chicken, but it's great on ribs, pork chops, and game birds.
Ingredients
- 4 cloves garlic
- 1 cup pineapple juice
- 1 cup chicken broth
- ¼ cup soy sauce
- ¼ cup ketchup or red barbecue sauce
- ¼ cup rice vinegar
- ¼ cup dark brown sugar, packed
- ¼ cup grated fresh ginger (peel it first)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons Sriracha sauce
Method
- Mince, press or crush the garlic, then combine it with the remaining ingredients in a saucepan. Simmer gently over medium-low heat for about 10 minutes. You can refrigerate it for several weeks.
Notes
About the chicken broth. Feel free to substitute white wine, sherry (it doesn't matter if it is dry or sweet in this recipe), or even water.
About the vinegar. If you wish you can swap some fresh lemon or lime juice for all or part of the vinegar.
About the Sriracha. Sriracha is a garlicky hot chile sauce. It is special and widely available, but if you can't get it, feel free to use whatever hot sauce you have around. This quantity is not very hot, especially when painted on chicken, but you can use less or add more to your taste.
Storage. Because it has a high acid, salt, and sugar content, this sauce keeps for months in the refrigerator. This recipe (about 3 cups (709ml)) makes enough for 2 whole chickens cut into quarters.
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