BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen

Author:Steven Raichlen [Raichlen, Steven]
Language: eng
Format: azw3
Publisher: Workman Publishing Company
Published: 2003-04-22T04:00:00+00:00

Huli Huli chicken is a Hawaiian church supper favorite.

If the smoke gets to you, spit roast the chicken instead.

Hawaii

PINEAPPLE HULI HULI CHICKEN

Although originally from the Caribbean, the pineapple has been associated with Hawaii for centuries. The Aloha State remains the nation’s largest pineapple producer (indeed, at one point, the island of Lanai was one enormous pineapple plantation). Pineapple juice serves as both a marinade and glaze in this version of huli huli chicken, which was inspired by Hawaiian grilling enthusiast Mischele Hicks.

METHOD:

Direct grilling

ADVANCE PREPARATION:

4 to 12 hours for marinating the chicken

INGREDIENTS:

1 cup pineapple juice

½ cup chicken stock (preferably homemade)

¼ cup dry white wine or sherry

¼ cup soy sauce

¼ cup ketchup

2 tablespoons Asian (dark) sesame oil

1 tablespoon Worcestershire sauce

2 teaspoons minced or grated peeled fresh ginger

Freshly ground black pepper

1 chicken (3½ to 4 pounds)

Coarse salt (kosher or sea)

Cooked sticky rice (optional; see Note)

Macaroni salad (optional)

YOU’LL ALSO NEED:

Poultry shears

1 Place the pineapple juice, chicken stock, wine, soy sauce, ketchup, sesame oil, Worcestershire sauce, ginger, and ½ teaspoon pepper in a nonreactive mixing bowl and whisk to mix.

2 Remove the packet of giblets from the body cavity of the chicken and set aside for making stock or another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.

3 Spatchcock the chicken: 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. Remove and discard the backbone or set it aside for making stock or another use. Open the chicken like a book, skin side down. Use a paring knife to cut along each side of the breastbone. Run your thumbs firmly along both sides of the breastbone and white cartilage, then pull these out. Cut off the wing tips and trim off any loose skin. If you are feeling ambitious, turn the bird over (skin side up) and lay it out flat. Make a 1-inch slit in the rear portion of each side of the chicken. Reach under the bird and pull the end of each drumstick through the nearest slit to secure it.

4 Season the chicken on all sides with salt and pepper. Place the bird in a nonreactive baking dish just large enough to hold it and pour the marinade/glaze over it. Let the chicken marinate in the refrigerator, covered, for 4 hours or as long as overnight, turning the bird several times so that it marinates evenly.

5 Drain the marinade into a heavy nonreactive saucepan, place over high heat, and bring to a boil. Reduce the heat to medium-high and let the marinade boil until thick, syrupy, and reduced by almost half, 6 to 10 minutes, stirring with a wooden spoon to prevent scorching.

6 Set up the grill for direct grilling (see page 21 for charcoal or gas) and preheat to medium.

7 When ready to cook, brush and oil the grill grate.

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