Huli Huli Chicken

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Pre-Notes

This is good served with Hawaiian Macaroni Salad!

Ingredients

Chicken

1. 1 quart water
2. 1 c soy sauce
3. 1 T vegetable oil plus extra for cooking grate
4. 6 medium garlic cloves, minced
5. 1 T grated fresh ginger
6. 4 bone in chicken breasts
7. 6 to 8 chicken legs

Glaze

8. 18 oz pineapple juice
9. 1/4 c light brown sugar
10. 1/4 c soy sauce, reduced sodium
11. 1/4 c ketchup
12. 1/4 c rice vinegar
13. 2 T grated fresh ginger
14. 4 medium cloves garlic, minced
15. 2 t Siracha sauce
16. 2 c mesquite wood chips, soaked in water for 15 minutes and sealed in foil packets

Instructions

Chicken

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

Glaze

1. Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, ginger, garlic, and Sirachi in empty saucepan and bring to a boil.
2. Reduce heat to medium and simmer until thick and syrupy (resulting in about 1 cup), 20 to 25 minutes.

Gas Grilling

1. Place foil packet directly on primary burner. Set cooking grate in place, turn all burners to high, and heat grill with lid down until hot and wood chips begin to smoke heavily, about 15 minutes.
2. Turn all burners to medium-low.
3. Scrape grate clean with grill brush. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
4. Remove chicken from marinade and pat dry with paper towels.
5. Arrange chicken skin side up on grill (do not place chicken directly above foil packet).
6. Grill, covered, until chicken is well browned on bottom and meat registers 120°F, 25 to 30 minutes.
7. Flip chicken skin side down and continue to grill, covered, until skin is well browned and crisp, and thigh meat registers 170°F to 175°F, 20 to 25 minutes longer.
8. Transfer chicken to platter, brush with half of glaze, and let rest 5 minutes.
9. Serve, passing remaining glaze at table.

Picture of Recipe