Huli Huli Chicken Recipe 45

HULI HULI CHICKEN

Steps:

• Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
• Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
• Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

AUTHENTIC HAWAIIAN HULI HULI CHICKEN

Steps:

• 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 in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
• glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
• Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

BROILED HULI HULI CHICKEN

Steps:

• Season chicken with salt on top of and underneath the skin. Set aside at room temperature for 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiler pan with foil.
• Pulse garlic and ginger in a food processor until combined. Add brown sugar, soy sauce, chicken broth, pineapple juice, and rice vinegar; process until well combined. Strain marinade into a bowl, pressing with the back of a spoon to remove all liquid. Discard pulp.
• Blot chicken with paper towels to remove excess salt and moisture. Place skin-side down on the prepared broiler pan.
• Cook under the preheated broiler, turning every 5 minutes, until raw surface have cooked, about 20 minutes. Continue to cook, turning and basting with the marinade every 5 minutes until well browned, another 20 minutes. Cover with foil and cook for 10 more minutes.

HULI HULI CHICKEN

Steps:

• In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
• When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.

LINDA'S HULI HULI CHICKEN

Steps:

• Split each chicken down the backbone, but leave attached at breast. Remove neck bone.
• Rinse off chickens, and pat dry with paper towels. Set into a lg. plastic container.
• To make marinade, mix together soy sauce, lime juice, honey, brown sugar, oil, garlic, ketchup, gingerroot, sambal oelek or Asian chile paste, salt and pepper, and sesame oil if using.
• Pour marinade over chicken, then cover, and store in refrigerator.
• Marinate split chickens for 20 minutes to 4 hours. (If you are short on time it is not absolutely necessary to marinate chicken).
• During the marinating time, turn chickens often, to coat all areas of the chickens well.
• Secure chickens on rotisserie and roast 60-80 minutes, basting often with the marinade while cooking.
• If you don't have a rotisserie, grill the chicken on a barbecue rack over med. coals, turning often for about 45 minutes Baste frequently with the marinade, flipping chicken often while cooking.
• If you'd prefer, you can roast the chicken at 325, for 1 1/2 hrs., basting chicken often with the marinade, and flipping the chicken often while cooking.
• Do not save the marinade, or serve over chicken!