KELLEY SAYS: Barry and I like to travel the world vicariously through our children and through the meals they eat on their trips. The kids know to bring back menus from wherever they go.
BARRY SAYS: Some people get a T-shirt. We get menus. Which is fine by me.
KELLEY: Since one of the kids recently traveled to Hawaii, I decided to make Huli Huli Chicken, a traditional Hawaiian meal. It's delicious, easy-to-make and relatively healthy.
BARRY: The freshly sliced pineapple marinated in the same sauce and cooked on the grill gives a nice bright flavor. It was a perfect, summertime meal.
KELLEY: In addition to pairing it with the pineapples cooked on the grill, I made the Smashed Cucumber Salad by Bianca Borges from Christopher Kimball's Milk Street cookbook. You can find it here: https://www.177milkstreet.com/recipes/smashed-cucumber-salad.
Huli Huli Chicken
For marinade:
3/4 cup ketchup
3/4 cup Huli Huli sauce
1 tablespoon chopped garlic
1/2 cup dry sherry
1/4 cup chili paste
1/8 cup ponzu sauce
1 tablespoon sesame oil
1 1/2 tablespoons brown sugar
Fresh ground black pepper
1 tablespoon patis mansi (fish sauce)
Philippine lemon
For chicken:
6 boneless chicken thighs
Green onions, chopped, for garnish
Mix together all marinade ingredients. Reserve 1 cup of marinade, and pour remainder over 6 boneless chicken thighs in zip-top plastic bag. Marinate for at least four hours.
Light the charcoal, and bring grill to high heat. Add chicken, turning a couple of times until done (internal temperature should be 170 on instant-read meat thermometer). Baste with reserved sauce for the last 5 minutes. Remove and serve with chopped green onions for garnish.
We also grilled freshly slice pineapple marinated in the same sauce as a garnish, and served the chicken with a side of rice.
Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.