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Wednesday, July 16, 2014

Huli Huli Chicken - Hawaiian Chicken Recipe

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Huli Huli Chicken Brine
  • 1 Cup - Kosher Salt
  • 1/2 Cup - White Sugar
  • 2-3 - Bay Leaves
  • 2 tsp - Granulated Garlic
  • 6 Cups - Ice 
  • 4 Cups - Cold Water 
  • 1 Cup - Hot Water
  • 5 to 6 pound - Whole Chicken (split in half) see video.
Brine Directions
  • Combine hot water, bay leaves, salt, sugar, garlic and mix until dissolved.
  • Add cold water, ice and chicken.  Ensure chicken is submerged.
  • Refrigerate 4-12 hours.
Dry Rub
  • 2 TBS - Granulated Garlic
  • 2 TBS - Kosher Salt
  • 1 TBS - Paprika
  • 1 TBS - Cayenne
  • 1 TBS - Granulated Onion
  • 1 TBS - Black Pepper
  • 1 tsp - Cumin
Dry Rub Directions
  • Mix all ingredients until well combined.
Huli Huli Sauce 
  • 1 Cup - Pineapple Juice
  • 1/2 Cup - Ketchup
  • 1/2 Cup - Lite Soy Sauce
  • 2 TBS - Apple Cider Vinegar
  • 1/2 Cup - Light Brown Sugar
  • 4 Coins - Fresh Ginger
Huli Huli Sauce Directions
  • Combine all ingredients in a medium sauce pan over medium heat and bring to a boil.
  • Reduce to a simmer and cook until reduced and thickened, 10-15 minutes.
Directions
  • Remove chicken from brine and pat dry.
  • Season liberally with dry rub.
  • Preheat grill with 1 small piece of apple wood (or kiawe wood) to 350º.
  • Grill Chicken over direct heat until it reaches 160º, flipping every 5 minutes.  Approximately 45 minutes..
  • Generously baste chicken on both sides with Huli Huli sauce and continue to cook until the sauce has set and the chicken reaches an internal temperature of a minimum of 165º.
Enjoy!!


11 comments:

  1. AMAZING!! What if I don't have kosher salt? How much regular salt would I use?

    Thank YOU!!

    ReplyDelete
    Replies
    1. Use 3/4 cup of table salt. Here is a conversion table for future use. Thanks for watching! http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart

      Delete
  2. The video mentions cumin in the rub but it's not listed on the recipe. About how much...a teaspoon or so?

    ReplyDelete
  3. You are right, I missed the cumin when typing out the recipe. Yes, 1 tsp. Thank you so much for pointing that out to me! I need to hire a new editor!! LOL Larry

    ReplyDelete
  4. Amazing. I made the recipe tonight (didn't brine due to time) but it still was quite simply the best chicken I've ever had. Thank you!

    ReplyDelete
    Replies
    1. Thank you for giving it a try! Glad you enjoyed it!
      Larry

      Delete
    2. Whew that cayenne spiced it up, I think next time I make this is will skip the rub and just use the sauce... for the kids lol. Great recipe though, I enjoyed making this!

      Delete
  5. cup of salt! that cant be right...............

    ReplyDelete
    Replies
    1. Yes! It is a lot of salt, more than the usual 1/4 cup per quart of water for a brine. It's a stronger brine because the chicken is brined for a short period. You can make a standard brine if you would like to brine longer (8+ hours).

      Delete
  6. Larry, wow! amazing chicken! I cut the cayenne back to 1/2 teaspoon because my wife cannot eat spicy, but it was still great! I did not flip as suggested, cooked indirect for 30 minutes on grill dome then direct and it worked fine, flipped twice. doug.

    ReplyDelete
  7. Thank you Doug! Glad you and your wife enjoyed it!!
    Larry

    ReplyDelete