Tag Archives: Juicy

Huli Huli Hawaiian Chicken

Huli Huli Hawaiian Chicken

  • Servings: 2
  • Difficulty: easy
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Huli Huli Hawaiian Chicken
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When I can’t sleep I can always count on the Foodnetwork playing Triple D. I eat that show up because most of those places are the kind of places I like to eat. So I saw an episode where he was in Hawaii and some guy named Mike sells chicken and pork on the side of the road. He has a truck bed with rotating rods and loads them up with bird or snout and cooks them over hot coals.

Huli Huli technique is a three step process that includes a brine, a rub and a baste. This extra care of the chicken creates a interesting depth of flavor, not to mention tenderness. I planned on cooking my chicken on kebabs in my homemade tandoor oven but the weather wasn’t cooperating so I used my skillet instead. Skin on, bone in would likely be best but Jill is funny about chicken (no white bits can be showing or she will pick at it).

The dry rub is spicy and earthy but the Huli Huli sauce is sweet and tangy. I served it with brown rice and a broccoli salad. For the broccoli salad I wanted it cold and also wanted to use some pineapple that I had on hand. It was a great balance to the chicken. Really nice meal. Next time, I want to grill it for an extra layer of depth.

Ingredients:
2 free range air chilled chicken breasts
Brown rice

Brine
1/2 cup Kosher Salt
1/4 cup of Sugar
2 bay leaves
3 garlic cloves smashed
1 lemon juiced with halves used

Dry Rub
2 tbs of garlic powder
2 tbs of Kosher salt
1 tbs paprika
1 tbs of onion powder
1 tsp of cumin powder
1 tsp of black pepper

Huli Huli Sauce
1 cup pineapple juice
1/2 cup of ketchup
1/2 cup of soy sauce
2 tbs of Sherry wine vinegar
2 tbs of Sriracha
1/2 cup of brown sugar
2 tsp ground ginger

Directions:
1. Cube your chicken into kebab sized pieces and place them in a bag. Place a saucepan on low heat and add your brine ingredients. Remove and add ice until “cool”. Add the brine to the chicken.
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2. When time to cook, remove the chicken and pat it dry. Season with the dry rub you created. Skewer your chicken and cook until done.

3. While the chicken is cooking, make your huli huli sauce by adding the ingredients in a sauce pan and cooking to combine and reduce. Use some of this sauce to baste your chicken while cooking to caramelize for another level of flavor.

4. Serve over brown rice and top with the Huli Huli sauce.

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Roasted Brined Bock Chicken

Roasted Brined Bock Chicken

  • Servings: 3-4
  • Difficulty: easy
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Roasted Spicy Brined Chicken
Roasted Spicy Brined Chicken

Due to traveling last week, I picked up a summer cold. I was craving chicken but didn’t want chicken soup. I decided to roast up a chicken because they always end up juicy and perfect. Something about roasting is magical.

Ingredients:
1 Whole chicken
1 Beer (Shiner Bock)
2 tbs Tabasco or Pepper Sauce
½ cup Italian Dressing (for mopping)
1/4 cup Kosher Salt
1 tbs Black pepper
1 tbs Fresh thyme
1 tps Sage
2 tbs Butter
6 cups Chicken Stock


Directions:

1. Remove the spine and giblets from the chicken and use them to create fresh chicken stock. (water, chicken, salt, and if you have onions, carrots, celery add them to pot, bring to boil and simmer to reduce to concentrate the flavor.
2. Take your split chicken and in a large container or ziplock add everything but the butter and brine for at least 24 hrs.
3. Put the chicken in a baking dish, rub butter under the skin and salt & pepper. .
4. Roast at 400 degrees with mopping of Italian dressing to keep it moist. (every 15mins) when juices run clear or the thickest part tops 165 degrees.

Roasted chicken and fingerling potatoes
Roasted chicken and fingerling potatoes