Huli-Huli Chicken

Brining the Chicken:

  • 2 quarts water
  • 2 cups soy sauce (this is used instead of salt!)
  • 1 TBS vegetable oil
  • 2 TBS minced garlic from the jar…or mash them yourself..whatever!
  • 2 TBS fresh ginger, grated
  • 8-12 pieces of chicken. Breast, legs, thighs…you name it!

Combine the water & soy sauce in large pot.  Heat oil and sauté the ginger & garlic for about 30 seconds, until fragrant and add to pot. Stir and then add chicken parts, cover and refrigerate from 1-6 hrs.

GLAZE:

  • 3 (6 oz) cans of pineapple juice
  • ¼ c packed brown sugar
  • ¼ c soy sauce
  • ¼ c ketchup
  • ¼ c rice vinegar
  • 1 TBS minced garlic (from the jar)
  • 2 TBS fresh ginger, grated
  • 2 tsp chipotle in adobo…or red pepper flakes (**depending on the kick you want!!)
  • 2 cups of mesquite chips (if you want, otherwise no prob if you don’t have them!!) Soak them in water for 30 mins and then wrap in aluminum foil and make slits on top to allow smoke to come through. I put them on the left side of grill and let them heat with the grill.

Combine ALL ingredients “except” the wood chips in a saucepan and bring to a boil.  Reduce the heat to medium and simmer until thick and syrupy about 20-25 mins.  Stir occasionally. You can do this up to 3 days ahead, which I did and it was yummy!!!

GRILLING: OIL YOUR GRATES and then preheat your grill to about 375 degrees.

Remove the chicken from the brine and pat dry with a paper towel.  Arrange chix skin side up and grill UNCOVERED until chix is brown on bottom, then turn over and do the same.  You will have flames shoot up, so don’t leave and go mingle with people.  This is a “stay & watch” cooking experience.  You are going to continue to turn and turn, making sure you don NOT burn the chix!! This whole process should take about 40-50 mins. (a meat thermometer would be helpful with a reading of 170-175, ideal)

Next, turn all your burners off, save one on one side of grill, to keep heat and put all the chicken on the other and then add the glaze, and be generous. Let it sit about 5-10 mins and then put on platter.  Put the extra glaze in a bowl and serve it with the chicken!!  MAKE SURE YOU HAVE PLENTY OF NAPKINS AND WET & DRY WIPES!!!!!!!!

** Cook Country recipe

Advertisement