Nothing speaks summer like this Hawaiian Hibachi Huli Chicken recipe from Sam Choy.
As far as ingredients go, the only slightly unusual ingredient is "Shoyu Sauce". Shoyu is a type of natural Japanese soy sauce that is said to have a lower salt content, that tastes slightly sweeter and is a bit thicker than soy sauce. If you don't have access to Shoyu, you can substitute soy sauce or teriyaki in a pinch.
Hawaiian Hibachi Huli Chicken
Recipe from Sam Choy
Ingredients:
6 chicken breasts
Marinade:
1 teaspoon sesame oil
1 1/2 cups shoyu
2 cloves garlic, chopped (or pre-chopped garlic)
1 cup sugar
1/4 cup ginger, minced
2 tablespoons green onions, chopped
1 tablespoons Chinese parsley, cilantro, minced
1/8 teaspoon white pepper
Instructions:
1. If using a hibachi, prepare and light coals or prepare your grill. Mix marinade ingredients.
2. Marinate chicken breasts for at least 30 minutes.
3. Grill breasts for a total cooking time of 8 to 10 minutes depending upon the thickness. You can also pan fry or cook your breasts in the oven.
This recipe goes great with steamed rice and stir-fried vegetables. We enjoy them with potstickers and fresh fruit too.
Sam Choy loved this as a potluck dish that you leave marinating in a cooler and pack a hibachi to prepare fresh grilled chicken in 45 minutes upon arrival at a potluck or picnic.
This recipe can also be frozen. When the chicken marinade is done, put the chicken breasts and marinade together in a ziploc freezer bag. Mix the two together. Freeze. When you are ready to grill, let defrost for at least an hour to let the marinade soak in. Proceed as normal.