Huli-Huli Chicken

Ingredients

BRINE:
2 cups WATER
2 tablespoons KOSHER SALT
4 CLOVES GARLIC -SMASHED
4 SLICES GINGER ROOT-SMASHED
1/4 cup HONEY
4 CLOVES GARLIC SMASHED
1 teaspoon SESAME OIL
1 tablespoon LIME JUICE
6 CHICKEN DRUMSTICKS AND 4 THIGHS
1 PINEAPPLE CORED, SKINNED AND SLICED INTO RINGS

Preparation

1
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.
2
PUT THE SAUCE INGREDIENTS INTO A SAUCEPAN, STIR AND SIMMER UNTIL SAUCE THICKENS.
3
STRAIN OFF THE SAUCE AND PLACE IN A BOWL.
4
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.

Tools

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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!

Yield:

6

Added:

Saturday, May 8, 2010 - 10:57pm

Creator:

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