Huli-Huli Chicken

Photo: Chris Paulk

Ingredients

BRINE:

2 cups WATER

1 cup DARK BROWN SUGAR

2 tablespoons KOSHER SALT

4 CLOVES GARLIC -SMASHED

4 SLICES GINGER ROOT-SMASHED

6 SPRIGS FRESH THYME

SAUCE:

2 cups TERIYAKI SAUCE

1/4 cup HONEY

4 CLOVES GARLIC SMASHED

1 teaspoon SESAME OIL

1 tablespoon LIME JUICE

1 PEEL OF 1 ORANGE

1/4 cup PINEAPPLE JUICE

6 CHICKEN DRUMSTICKS AND 4 THIGHS

1 PINEAPPLE CORED, SKINNED AND SLICED INTO RINGS

Preparation

MIX TOGETHER THE BRINE- WATER, SUGAR, SALT GARLIC GINGER & THYME. PLACE IN A LARGE RESEALABLE BAG AND PLACE THE CHICKEN INTO THE BRINE. REFRIGERATE FOR AT LEAST AN HOUR, BUT NOT MORE THAN 4.

PUT THE SAUCE INGREDIENTS INTO A SAUCEPAN, STIR AND SIMMER UNTIL SAUCE THICKENS.

STRAIN OFF THE SAUCE AND PLACE IN A BOWL.

REMOVE THE CHICKEN FROM THE BRINE AND GRILL UNTIL MEDIUM BROWN AND COOKED THROUGH TO THE BONE. PLACE THE PINEAPPLE ON THE GRILL. LIGHTLY BASTE THE CHICKEN & PINEAPPLE WITH THE SAUCE. TURN AND BASTE 2-3 TIMES EVERY 2-3 MINUTES. REMOVE FROM GRILL & SERVE.

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About

It smells and tastes better when you buy it fresh roasted off the grill in downtown Haleiwa, Hawaii on a sultry summer day after a long day at the beach. But, if you don’t have that luxury, make it at home on a sunny day and you’ll feel like you’re there!