Hawaiian Food and Recipe

HULI HULI CHICKEN

2 quarts water
2-1/4 cups soy sauce, divided
1 tablespoon canola oil
10 garlic cloves, minced, divided
3 tablespoons grated fresh ginger, divided
4 split chicken halves (about 8 pounds total)
3 (6-ounce) cans pineapple juice
1/4 cup packed light brown sugar
1/4 cup ketchup
1/4 cup rice vinegar
2 teaspoons Asian chili-garlic sauce
2 cups wood chips, soaked for 15 minutes

MARINADE
• Combine water and 2 cups soy sauce.
• In a large saucepan over medium-high heat, heat oil until shimmering.
• Add four of the minced garlic cloves and 1 tablespoon of the ginger.
• Cook until fragrant, about 30 seconds.
• Stir into soy sauce mixture.

Add chicken and marinate. One hour or overnight preferably

GLAZE;
• Combine juice, brown sugar, remaining soy sauce, ketchup, vinegar, remaining garlic and ginger and chili-garlic sauce.
• Bring to a boil.
• Reduce heat to medium and simmer until thicken. About 20 minutes.

DIRECTIONS;

Grilling;
• Place chicken skin side up on the grill
• Cook chicken with the cover close for about 30 minutes or until browned
• Glaze a few times liberally
• Flips over, glaze a few times liberally
• Cook until juices run clear from chicken or internal temperatures reaches 170 degrees.

Optional;
• Soak and place Mesquite (Hawaiian Kiawe wood) wood chips in a metal container in the grill and smoke while chicken cooks.
Oven;

• Add 1 tsp of liquid smoke to marinade
• Cook at 360 for approximately 45 minutes
• Or until juices runs clear
• Or until internal temperature reaches 170