Huli Huli Chicken
Original recipe came from America's Test Kitchen
Makes 8 servings
Brine chicken first.
- 2 (3 pound) chickens, each cut into halves
- 2 qrts water
- 2 c soy sauce, low sodium
- 6 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 3 cans pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/3 cup ketchup
- 1/4 cup rice vinegar or sherry
- 1 (2 inch) piece fresh ginger, grated
- 3 cloves garlic, crushed
- 4 green onions, chopped
- 1/4 teaspoon dry mustard
- 2 tsp Asian chile-garlic sauce
1.Rinse chicken halves and pat dry with paper towels.
2.Combine water and soy sauce in bowl, saute garlic and ginger until fragent, 30 seconds. Add to soy sauce mixture, add chicken and refidgerate up to 8 hours of overnite.
3.Combine pineapple juice, soy sauce, brown sugar, ketchup, vinegar/sherry, ginger, garlic, green onions and chile-garlic sauce in a saucepan bring to a boil. Reduce heat and simmer until thick and syrupy, 20-25 minutes.
4.Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
5.Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
Baste chicken with sauce after its been thickened.
6.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).