Hawaiian Chicken with Huli Huli Pineapple Sauce – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chicken pickle:
- 1 whole chicken (2.3-3.1 kg.)
- 1 tbsp. coarse salt
- 1/2 tbsp. Sahara
- 3 bay leaves
- 3 peeled and crushed cloves of garlic
- 3 tbsp. ice
Sauce “Julie-hooley”:
- 1 tbsp. pineapple juice
- 1/2 tbsp. ketchup
- 1/2 tbsp. soy sauce
- 2 tbsp. l cherry vinegar
- 1/2 tbsp. light brown sugar
- 2 tsp ground ginger
Dry mixture of spices for rubbing:
- 2 tbsp. l garlic powder
- 2 tbsp. l coarse salt
- 1 tbsp. l paprika plus 1 tsp.
- 1 tbsp. l cayenne pepper
- 1 tbsp. l onion powder
- 1 tsp ground cumin
- Crushed black pepper
- Juice 1 Lemon
Recipes with similar ingredients: chicken, bay leaf, ginger ground, cayenne pepper, ground, cumin, garlic powder, onion onions, soy sauce, cherry vinegar, lemon juice, Pineapple juice, brown sugar, ketchup
Recipe preparation:
- First put the chicken breast down on the work surface. Using a kitchen scissor, remove the ridge by making an incision from both sides tail bone to the neck. Open the carcass, remove the ribs and thymus bones. Make small incisions on both sides of the thighs to stick out wings. You should get a flat cut a butterfly butterfly.
- For brine: Pour 1 tbsp into a small saucepan. water, put salt, sugar, bay leaves and chives. Bring to boil to dissolve salt and sugar. When the water boils turn off the fire and put ice. When the liquid has cooled, install on a bowl a strong plastic bag with a fastener, transfer there pickle and put chicken in it. She must be completely immersed in liquid. Refrigerate for an hour. Take out pickle chicken and dry.
- For “Hooley-Hooley” sauce: In a small saucepan, mix pineapple juice, ketchup, soy sauce, cherry vinegar and put on moderately low fire. When the liquid boils, add brown sugar and ginger. Continue boiling at low boil until the liquid will not begin to thicken, about 5 minutes Remove the pan from fire and let stand (or cook in advance and before use keep in the refrigerator). Cast about 1 before use Art. to file it separately.
- To spice with a mixture of spices: In a small bowl, carefully mix garlic powder, salt, paprika, cayenne pepper, onion powder, cumin and a little black pepper. Grease the chicken with this mixture, pouring a little inside. Lay the chicken on a work surface, to get a neat rectangular piece, tucking the hips to breast and inserting wings into incisions.
- Preheat the grill to medium temperature. To grill: Place chicken in a medium-sized rectangular grill and put on open fire. Fry the chicken first from the side breasts, 7-8 minutes. Turn over and continue frying with the open side down for another 15 minutes. Continue to turn the chicken over skewer in the cooking process so that it does not burn, that repeats the action of the device “huli-huli”. When will you turn the chicken over, squeeze the juice of one lemon on it. Cook alternating sides, until the chicken is well browned, the skin is not will become crispy, and the temperature according to the cooking thermometer, inserted under the breast, will not reach 74 ° C. General
Time for preparing
– 35-40 minutes Heat resistant silicone brush grease chicken huli-huli sauce for the last 5 minutes Take the chicken out baskets and let rest for 6-8 minutes. For serving: Cut chicken breasts, thighs and wings. Put on a large serving dish and serve with “Juli-huli” sauce.
