Huli Huli Chicken

I fired up the grill last night and made the Huli Huli chicken, which means turn turn by the way. The recipe came from Foodista.com and although I use some ingredients that were not exactly like the recipe (gound thyme for instance), I thought it turned out great. The beer was cold and it was a beautiful sunny day and it damn near felt like being in the islands.

So without further ado..........

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

 ¼ cup HONEY

 4 CLOVES GARLIC SMASHED

 1 teaspoon SESAME OIL

 1 tablespoon LIME JUICE

 1 PEEL OF 1 ORANGE

 ¼ cup PINEAPPLE JUICE

 6 CHICKEN DRUMSTICKS AND 4 THIGHS

 1 PINEAPPLE CORED, SKINNED AND SLICED INTO RINGS

 Preparation

Step 1

 MIX TOGETHER THE BRINE- WATER, SUGAR, SALT, GARLIC, GINGER, AND 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.

Step 2

 

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

 Step 3

 STRAIN OFF THE SAUCE AND PLACE IN A BOWL.

 Step 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.

So there you have it...my evening making Hawaiian style grilled chicken. It was awesome if I do say so myself, although I didn't have to since it was a big hit with the kids....

Not to be forgotten in this evening of great food and beautiful weather... there was plenty of beer and Earl Campbell's.....