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Hawaiian Style Huli Huli Chicken

Huli-huli chicken is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken over mesquite wood, and basting it with a sweet huli-huli sauce. Huli means to turn, reverse, or curl over.This recipe has been adapted so that you make it at home. The sauce is what makes this chicken taste so good.
Course main
Cuisine Hawaiian
Keyword Grilled Chicken, Hulu Huli Chicken
Prep Time 8 hours
Cook Time 1 hour
Total Time 9 hours
Servings 4 servings
Author Debby - www.AFeastfortheEyes.net

Ingredients

BRINE:

  • 2 quarts water
  • 2 cups soy sauce
  • 1 tablespoon vegetable oil
  • 6 garlic cloves minced
  • 1 tablespoon fresh ginger grated

CHICKEN:

  • 4 chicken split halves* (about 8-pounds total); Split chicken halves are whole chickens that have been split in two through the breastbone.

GLAZE:

  • 3 6-ounce cans pineapple juice
  • 1/4 cup light brown sugar packed
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1/4 cup rice vinegar
  • 4 garlic cloves minced
  • 2 tablespoons fresh ginger grated
  • 2 teaspoons** chili-garlic sauce

Instructions

Make ahead:

  • Both the brine and the glaze can be made ahead and refrigerated for up to 3 days. Do not brine the chicken for longer than 8 hours or it will become too salty.

Brine chicken:

  • Combine water and soy sauce in large bowl.
  • Heat oil in large saucepan over medium-high heat until shimmering.
    Add garlic and ginger and cook until fragrant, about 30 seconds.
    Stir into soy sauce mixture.
  • Add chicken and refrigerate, covered, for at least 1 hour or up to 8 hours.

Make glaze:

  • Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce in empty saucepan and bring to boil.
  • Reduce heat to medium and simmer until thick and syrupy (you should have about 1 cup), 20 to 25 minutes.

Prep grill:

  • Seal wood chips in foil packet and cut vent holes in top. Open bottom vents on grill. Light about 75 coals. When coals are covered with fine gray ash, spread evenly over bottom of grill. Arrange foil packet directly on coals.
  • Set cooking grate in place and heat, covered with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes.
  • (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Turn all burners to medium-low.) Scrape and oil cooking grate.

Grill chicken:

  • Remove chicken from brine and pat dry with paper towels.
  • Arrange chicken skin-side up on grill (do not place chicken directly above foil packet).
  • Grill, covered, until chicken is well browned on bottom and meat registers 120°F, 25 to 30 minutes.
  • Flip chicken skin-side down and continue to grill, covered, until skin is well browned and crisp and thigh meat registers 170 to 175°F, 20 to 25 minutes longer.
  • Transfer chicken to platter, brush with half of glaze, and let rest 5 minutes.
    Serve, passing remaining glaze at table.

Notes

Flavor notes from Cooks Country: Authentic huli huli chicken is grilled over kiawe wood, from a hardwood tree that is a species of mesquite. The test kitchen finds mesquite wood chips too assertive for long-cooked chicken and pork dishes; after an hour or two, the smoke turns the meat bitter. But we liked them in this comparatively quick recipe. Our Huli Huli Chicken recipe will work with any variety of wood chips, but if you care about authenticity, mesquite is the chip of choice.
Suggested side dish: Hawaiian Macaroni Salad and Sticky Rice
Recipe source: Cooks Country