Pineapple Huli Huli Chicken |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Steven Raichlen Ingredients:
1 cup pineapple juice |
1/2 cup chicken stock |
1/4 cup dry white wine or 1/4 cup sherry wine |
1/4 cup soy sauce |
1/4 cup ketchup |
2 tablespoons dark sesame oil |
1 tablespoon worcestershire sauce |
2 teaspoons minced peeled fresh ginger |
fresh ground black pepper |
1 (3 1/2 lb) chicken |
coarse salt |
Directions:
1. Add the pineapple juice, chicken stock, wine, soy sauce, ketchup, sesame oil, Worcestershire sauce, ginger, and 1/2 teaspoon pepper to a nonreactive bowl; whisk to combine.
2. Remove the packet of giblets from the body cavity of the chicken; rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
3. Place the bird on its breast; using poultry shears and starting at the neck end, cut out the backbone by making one lengthwise cut on either side of the bone.
4. Remove and discard the backbone; open the chicken like a book, skin side down.
5. Use a paring knife to cut along each side of the breastbone.
6. Run your thumbs firmly along both sides of the breastbone and white cartilage, then pull these out.
7. Cut off the wing tips and trim off any loose skin; season the bird on all sides with salt and pepper.
8. Place the bird in a nonreactive baking dish just large enough to hold it and pour the marinade/glaze over it.
9. Let the chicken marinate in the refrigerator, covered, for 4 hours or as long as overnight, turning the bird several times.
10. Drain the marinade into a heavy saucepan, place over high heat, and bring to a boil.
11. Decrease heat to medium-high and let the marinade boil until thick, syrupy, and reduced by almost half, 6-10 minutes, stirring with a wooden spoon to prevent scorching.
12. Set up the grill for direct grilling and preheat to medium.
13. When ready to cook, brush and oil the grill grate.
14. Place the chicken on the grill and grill until cooked through, 15-20 minutes per side, turning several times with a large spatula.
15. Test for doneness by using an instant-read meat thermometer; insert it into the thickest part of a thigh but not so that it touches the bone.
16. The internal temperature should be about 180°; during the last 2 minutes of cooking on each side, baste the chicken with some of the glaze.
17. Transfer the cooked chicken to a platter.
18. Place the saucepan with any remaining glaze over high heat and bring to a boil; let boil 2 minutes, then drizzle the glaze over the chicken.
19. For an authentic Hawaiian picnic lunch, serve with sticky rice and macaroni salad.
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