Maui native’s chicken recipe says barbecue in Hawaiian

Food writer Alana Kysar is a native of Maui who now lives in Los Angeles. Her first cookbook, Aloha Kitchen (Ten Speed Press), is a collection of recipes that demonstrates the melting pot nature of Hawaiian cuisine. There are dishes with origins in Japan, China, Portugal, the Philippines, Korea, Europe and mainland United States … along with true Hawaiian food.

This easy recipe from the book is Kysar’s version of huli huli chicken, which she says is a favorite menu item for summer fundraising events on the islands. Kysar says “huli huli” translates to “turn, turn”; it’s a style of barbecue chicken that’s grilled and basted on a spit.

She cautions that the sweet marinade tends to burn a bit, so this dish is best prepared on an outdoor grill. Local-Style BBQ Chicken ½ cup ketchup

½ cup soy sauce

½ cup packed brown sugar

¼ cup rice vinegar

1 (1-inch) piece fresh ginger, peeled and finely grated 2 cloves garlic, peeled and finely grated

3 pounds boneless, skinless chicken thighs

In a large bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic until well combined. Reserve 5 tablespoons of the mixture for later. To the remaining mixture, add the chicken and stir to evenly coat it. Cover and refrigerate overnight or for at least 8 hours, turning the chicken at least once.

After marinating the chicken, oil your grill grates well. Heat grill to medium and grill the chicken for 5 to 7 minutes on each side until cooked through, basting it with the reserved marinade after you turn it.

Makes 6 to 8 servings.