| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hawaiian |
Chicken, Hawaiian, Sauces, Family |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Chicken (2-3 pounds) |
| 3 |
|
Cloves garlic |
| 2 |
|
Sprigs thyme, fresh |
|
|
Salt |
|
|
Pepper |
| 1 |
c |
Honey |
| 1 |
c |
Shoyu (soy sauce) |
| 1 |
c |
Lime juice |
| 4 |
ts |
Brown sugar |
INSTRUCTIONS
HULI HULI CHICKEN
HONEY LIME GLAZE
Rub the chicken inside and out with salt, pepper and garlic. Place the
thyme under the skin and in the cavities. Place chicken on the spit and
cook over very hot coals, or cut chicken in half and cook on hibachi. Baste
with Honey Lime Glaze every few minutes. HONEY LIME GLAZE Place in sauce
pot and bring to boil. Remove from heat and use as basting sauce for huli
huli chicken. Enjoy! Me ke aloha, Mary
NOTES : On almost any Saturday driving around one of the Hawaiian Islands
you can smell the delicious aroma of Huli Huli Chicken as it roasts over
keawe charcoal. It's a favorite fund raiser and is traditionally cooked on
raised Hibachi-like grills lined up in a great long line. Just follow your
nose and direct the car toward the spiraling smoke clouds! The usual price
is $3.00 for one-half roasted chicken. Buy several, pick up some cold soda
and sushi at the local convenience store and head for the beach! <G> OR,
you can try this recipe! E hele mai oukou e ai! (Come and eat!)
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Jan 26, 1997.
A Message from our Provider:
“God will ultimately have HIS way, not yours!”