Huli Huli Chicken

From Chef Sheldon Simeon of Lineage

Spring 2019

2 quarts cold water
2 cups soy sauce
1 tablespoon sesame oil
4 garlic cloves, minced
2 tablespoons freshly grated ginger
1 whole chicken split
Glaze (recipe follows)

To make the brine, combine the water and soy sauce in a large bowl. Heat oil in a large saucepan over medium-high heat until simmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into the soy sauce mixture. Add chicken and refrigerate, covered, for at least 8 hours.

Position the oven rack 8 inches from the flame/coil and turn broiler to high. Fit a deep roasting pan with a rack. Arrange chicken in the roasting pan, breast up, atop the rack.

Place roasting pan in oven, leaving the oven door ajar, for about 10 minutes. When the chicken’s skin is a dark mahogany, hold the drumstick ends with paper towels and flip the chicken bone-side up. Cook 12 to 15 minutes or until the chicken’s internal temperature reaches 145 degrees. Flip chicken back over to skin side up. Using a brush, baste chicken with glaze.  Continue to cook, basting often, until chicken’s internal temperature is 165 degrees. Juices must run clear.

Transfer chicken to a platter and cover loosely with foil. Let rest for 10 minutes before serving.

Yield: 2 servings


18 ounces pineapple juice
1/4 cup packed light brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
4 garlic cloves, minced
3 tablespoons freshly grated ginger
1 teaspoon sambal oelek

Combine ingredients in a saucepan and bring to a boil over high heat. Reduce heat to medium and simmer until thick and syrupy, 25 to 30 minutes.

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