Huli Huli means turn turn in Hawaiian, and often you'll see whole birds sandwiched between grills and turned over flames at the larger events. The marinade is something between a teriyaki and a Kansas City BBQ sauce, and oh so wonderful.
With the freezing cold and lack of a grill, we were unable to replicate the charred BBQ beauty of these birds, but in a pinch our broiler did a wonderful job.
adapted from John's recipe at Hawaii Magazine
3 chickens, cut into pieces
1/3 cup ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup sherry
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
Worchestershire sauce to taste
Sriracha or Asian chili paste (or red pepper flakes) to taste
Squeeze a lemon in if you've got one
Trim the chicken as desired, rinse and pat dry. Pierce in several places with a sharp knife and set aside.
Combine the remaining ingredients in a medium bowl and whisk until well combined. Divide th chicken into large shallow dishes or freezer bags and cover with marinade. Cover and refridgerate for 2 to 3 hours, turning once.
Grill chicken over hot coals, turning frequently and basting with remaining marinade. Or broil in the oven, 8 to 10 minutes per side , turning once.
Charred, tender and just a touch of sweet, these birds sang at the Luau. The pieces had been transferred to a slow cooker to stay warm through out the evening, which lead to soggy skin, but otherwise this was a pleasant BBQ twist for many of our guests.
I look forward to trying this on the grill when the weather warms up!