Huli Huli Chicken

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Soy sauce

  Regular sodium, Shoyu

  1 cup or 255g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  1 tbsp or 6g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  1.36kg

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic Chili Sauce

  Roland

  ⅔ tablespoon or 11g

• Garlic

  Raw

  4 cloves, minced or 12g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  2 cup or 500g

• Brown sugar

  ¼ cup packed or 55g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Ketchup

  Low sodium

  ¼ cup or 60g

• Rice wine vinegar

  ¼ cup or 60g

Directions

1. Combine the water, soy sauce, 6 garlic cloves, and 1 tbsp grated ginger. Pour over the chicken in an airtight container or gallon size ziploc bag. Refrigerate for at least an hour and up to 24 hours.
2. When ready to cook the chicken, allow it to rest on the counter while you prepare the glaze. Place all the remaining ingredients in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until it has reduced and thickened. (If you are short on time, you can whisk 2 teaspoons cornstarch with a couple tablespoons water and then pour into the glaze. Simmer for just a couple minutes and then remove from the heat when it has thickened.)
3. GRILLING DIRECTIONS: Preheat the grill to high and then reduce to medium low when ready to grill. Grill the chicken covered for about 20-30 minutes, until chicken is slightly browned on the bottom. Turn the chicken over and cover grill again. The skin will crisp up and brown. You want the thigh meat to register 170-175 degrees. Remove from the grill and brush generously with half of the glaze. Let rest for at least 5 minutes and then serve along with the rest of the glaze.
4. OVEN DIRECTIONS: Preheat the oven to broil. Set aside 1/2 cup of the glaze for serving. Place the chicken on a wire rack over a large baking sheet. Brush the chicken generously with the glaze and then broil for 5 minutes. Turn each piece over and brush with glaze again. Broil 5 more minutes and then turn each piece over again. Brush with glaze once more and broil 1-3 minutes longer. Test the meat to make sure it is fully cooked before removing from the oven. Let rest a few minutes before serving along with the remaining glaze. Enjoy!
5. Recipe by: Mary Younkin (source: https://barefeetinthekitchen.com/hawaiian-huli-huli-chicken-recipe/)

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