Huli-Huli Chicken Drumsticks
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus marinating time
Cooking time: 25 minutes
Serves: 4-6 people with sides
- 3/4 cup/185ml/6floz soy sauce
- 3/4 cup/185ml/6floz tomato sauce or ketchup
- 1/2 cup/125ml/4flozs pineapple juice
- 1/2 cup/110g/3.7ozs brown sugar
- 1/3 cup/80ml/3flozs mirin
- 4 thin slices fresh ginger
- 2 garlic cloves, peeled and chopped
- 1.5kgs/3.3 lbs. chicken drumsticks (or whatever pieces you fancy)
- 2 teaspoons dark soy sauce (to give the chicken a darker colour)
- Steamed rice to serve
Step 1 - Measure out the soy and tomato sauces, pineapple juice, sugar and mirin in a measuring jug and mix to combine. Reserve about 1/2 cup to brush on the chicken later. Place the rest of the marinade in a ziplock bag and add the ginger and garlic. Add the chicken to the bag and massage the meat a little to infuse the marinade. Marinate overnight or for up to 24 hours turning once during this time (preferably half way through but I don't mean to suggest that you should set your alarm and get up in the middle of the night to do this ;)).
Step 2 - Heat the grill onto high heat while the chicken comes up to room temperature. Line a tray with two layers of foil and place the chicken on the lined trays under the grill. Add the dark soy sauce to the reserved marinade and brush over the chicken. Turn or "huli" it over once it caramelises on one side and cook the remainder until done. Serve with steamed white rice.