Sunday, January 07, 2007

Chicken Huli Huli

This is just Hawaiian style Bbq. I would prefer to do chicken thighs still on the bone for this dish, but compared to boneless skinless chicken breasts, they don't sell all that well. The problem being with boneless skinless chicken breast is there is no flavor-they over cook in an instant and become dry-they ae boring and insipid. So why do we cook boneless skinless chicken breasts so often? Because alot of people like them for some reason. The only two reasons I can think to eat them is that they are low fat and easy to eat-no embarrassing and messy eating maneuvers required for the clumsy and socially insecure. On the plus side they are cheap and easy to produce and they are adaptable to alot of simple sauces.

I first marinated these breasts in pineapple juice flavored with garlic, scallion, and soy. For the bbq sauce I used pineapple, garlic, scallion, soy, honey, rice wine vinegar, toasted sesame oil, and hot chinese chili paste. It becomes delicious because of the sauce, but otherwise it just tastes like boneless, skinless chicken.


Brilynn said...

And now what if you wrapped the chicken in bacon and then drenched it in your tasty sauce?
I suppose then it would still be tasteless chicken, but now with the added benefits of bacon...

mickey said...

Nice suggestion Brilynn-bacon rules as far as I'm concerned. I actualy made this dish using cut up fryers last week and it was a much better dish and also sold reasonably well.