Huli-Huli Chicken
By: Chris Paulk
Published: Saturday, May 8, 2010 - 10:57pm

Ingredients




BRINE: 
2 cups WATER
1 cup DARK BROWN SUGAR
2 tablespoons KOSHER SALT
4 CLOVES GARLIC -SMASHED
4 SLICES GINGER ROOT-SMASHED
6 SPRIGS FRESH THYME
SAUCE:
2 cups TERIYAKI SAUCE
1/4 cup HONEY
4 CLOVES GARLIC SMASHED
1 teaspoon SESAME OIL
1 tablespoon LIME JUICE
1 PEEL OF 1 ORANGE
1/4 cup PINEAPPLE JUICE
6 CHICKEN DRUMSTICKS AND 4 THIGHS
1 PINEAPPLE CORED, SKINNED AND SLICED INTO RINGS

Preparation

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

About


It smells and tastes better when you buy it fresh roasted off the grill in downtown Haleiwa, Hawaii on a sultry summer day after a long day at the beach. But, if you don’t have that luxury, make it at home on a sunny day and you’ll feel like you’re there!