Time: 1 hour 25 minutes
Complexity: average
Servings: 4

Hawaiian Chicken with Pineapple Sauce "Huli Huli" - a detailed recipe.

Ingredients:

Chicken brine:

• 1 whole chicken (2.3-3.1 kg)
• 1 cup coarse salt
• 1/2 cup sugar
• 3 bay leaves
• 3 peeled and crushed garlic cloves
• 3 cups of ice

Huli-huli sauce:

• 1 tbsp. pineapple juice
• 1/2 cup ketchup
• 1/2 cup soy sauce
• 2 tablespoons cherry vinegar
• 1/2 cup light brown sugar
• 2 teaspoons ground ginger

Dry spice mix for rubbing:

• 2 tbsp garlic powder
• 2 tablespoons coarse salt
• 1 tbsp paprika plus 1 tsp
• 1 tbsp. cayenne pepper
• 1 tbsp onion powder
• 1 tsp ground cumin
• Crushed black pepper
• Juice of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, bay leaf, ground ginger, ground cayenne pepper, cumin, garlic powder, onions, soy sauce, cherry vinegar, lemon juice, Pineapple juice, brown sugar, ketchup

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Preparation:

Step 1
• First, place the chicken breast-side down on a work surface. Using kitchen shears, remove the backbone by making a cut from the tailbone to the neck on both sides. Open the chicken, remove the ribs and wishbones. Make small cuts on both sides of the thighs to tuck in the wings. You should have a flat, butterfly-shaped chicken.
Step 2
• For the brine: In a small saucepan, add 1 cup of water, salt, sugar, bay leaves, and garlic cloves. Bring to a boil to dissolve the salt and sugar. Once the water boils, turn off the heat and add ice.
  
  Once the liquid has cooled, place a heavy-duty zip-lock plastic bag over the bowl, pour the brine into it, and place the chicken in it. Make sure it's completely submerged. Refrigerate for an hour. Remove the chicken from the brine and pat dry.
Step 3
• For the Huli-Huli sauce: In a small saucepan, combine pineapple juice, ketchup, soy sauce, and cherry vinegar and place over medium-low heat.
  
  When the liquid comes to a boil, add the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from heat and let stand (or prepare ahead and refrigerate until ready to use).
  
  Before using, pour out about 1 cup to serve separately.
Step 4
• For rubbing with spice mixture: In a small bowl, thoroughly combine the garlic powder, salt, paprika, cayenne pepper, onion powder, cumin, and a pinch of black pepper. Brush the chicken with this mixture, sprinkling a little inside. Arrange the chicken on a work surface to form a neat rectangle, tucking the thighs toward the breast and inserting the wings into the slits.
Step 5
• Preheat grill to medium heat.
  
  For the grill: Place the chicken on a medium rectangular grill rack and place it over an open flame. Grill the chicken breast side down for 7-8 minutes. Flip and continue grilling, open side down, for another 15 minutes.
  
  Continue turning the chicken on the spit as it cooks to prevent it from burning, which mimics the action of a "hooli-hooli" device. Squeeze the juice of one lemon over the chicken as you turn it.
  
  Cook, alternating sides, until the chicken is well browned, the skin is crispy, and an instant-read thermometer inserted under the breast registers 165°F (74°C). Total cooking time: 35-40 minutes. Using a heatproof silicone brush, brush the chicken with the Hooli Hooli sauce during the last 5 minutes. Remove the chicken from the basket and let it rest for 6-8 minutes.
  
  To serve: Cut the chicken into breasts, thighs, and wings. Arrange on a large serving platter and serve with the Huli-Huli sauce.

Votes: 5