Pineapple Huli Huli Chicken

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 cup pineapple juice
• 1/2 cup chicken stock
• 1/4 cup dry wine or 1/4 cup sherry wine
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons dark sesame oil
• 1 tablespoon worcestershire sauce
• 2 teaspoons minced peeled fresh ginger
• fresh ground black pepper
• 1 (3 1/2 lb) chicken
• coarse salt

Recipe

• 1 add the pineapple juice, chicken stock, wine, soy sauce, ketchup, sesame oil, worcestershire sauce, ginger, and ½ teaspoon pepper to a nonreactive bowl; whisk to combine.
• 2 remove the packet of giblets from the body cavity of the chicken; rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
• 3 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.
• 4 remove and discard the backbone; open the chicken like a book, skin side down.
• 5 use a paring knife to cut along each side of the breastbone.
• 6 run your thumbs firmly along both sides of the breastbone and cartilage, then pull these out.
• 7 cut off the wing tips and trim off any loose skin; season the bird on all sides with salt and pepper.
• 8 place the bird in a nonreactive baking dish just large enough to hold it and pour the marinade/glaze over it.
• 9 let the chicken marinate in the refrigerator, covered, for 4 hours or as long as overnight, turning the bird several times.
• 10 drain the marinade into a heavy saucepan, place over high heat, and bring to a boil.
• 11 decrease heat to medium-high and let the marinade boil until thick, syrupy, and reduced by almost half, 6-10 minutes, stirring with a wooden spoon to prevent scorching.
• 12 set up the grill for direct grilling and preheat to medium.
• 13 when ready to cook, brush and oil the grill grate.
• 14 place the chicken on the grill and grill until cooked through, 15-20 minutes per side, turning several times with a large spatula.
• 15 test for doneness by using an instant-read meat thermometer; insert it into the thickest part of a thigh but not so that it touches the bone.
• 16 the internal temperature should be about 180°; during the last 2 minutes of cooking on each side, baste the chicken with some of the glaze.
• 17 transfer the cooked chicken to a platter.
• 18 place the saucepan with any remaining glaze over high heat and bring to a boil; let boil 2 minutes, then drizzle the glaze over the chicken.
• 19 for an authentic hawaiian picnic lunch, serve with sticky rice and macaroni salad.