"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Grilled Huli Huli Chicken Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Grilled Huli Huli Chicken, by , is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom Unwin

Category:
Category:

Ingredients:  
Ingredients:  
CHICKEN
2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
4 chicken, split halves (about 8 pounds total) (see note)
GLAZE
3 (6-ounce) cans pineapple juice
cup packed light brown sugar
cup soy sauce
cup ketchup
cup rice vinegar
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons chili-garlic sauce
2 cups wood chips (see related Key to Bold Flavor), soaked for 15 minutes

Directions:
Directions:
1. 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.

2. 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.

3. 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.

4. 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 degrees, 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 degrees, 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.

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.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
Split chicken halves are whole chickens that have been split in two through the breastbone. Buy them at the market or see below for instructions on how to prepare them yourself. Lee Kum Kee Tabletop Soy Sauce is our favorite supermarket bra

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!