Guy Fieri's brick chicken, grilled chili lime corn, more

Summer is right around the corner, so soon you'll need delicious, fire-grilled dishes that will impress family and friends. Food Network star Guy Fieri is here to help with recipes for huli-huli style brick chicken, grilled chili lime corn, and a briar patch mojito.

Huli-huli style brick chicken on the grill
Servings:

Makes 4 servings

Ingredients

  • For huli-huli chicken brine:

    • 1 cup kosher salt
    • 1/2 cup sugar
    • 3 bay leaves
    • 3 cloves garlic, peeled and smashed
    • 3 cups ice
    • One 5- to 7-pound whole chicken
  • For huli-huli sauce:

    • 1 cup pineapple juice
    • 1/2 cup ketchup
    • 1/2 cup soy sauce
    • 2 tablespoons sherry vinegar
    • 1/2 cup light brown sugar
    • 2 teaspoons ground ginger
  • For dry rub:

    • 2 tablespoons garlic powder
    • 2 tablespoons kosher salt
    • 1 tablespoon plus 1 teaspoon paprika
    • 1 tablespoon cayenne pepper
    • 1 tablespoon onion powder
    • 1 teaspoon ground cumin
    • Freshly cracked black pepper
    • 1 lemon, juiced

Preparation

Baking Directions:

Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.For the brine: To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.For the huli-huli sauce: In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.Preheat a grill to medium heat. For the dry rub: Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.To grill: Place chicken, breast side down first, for 7 to 8 minutes on a hot grill. Place a heavy weight (like a foil-wrapped brick) on top and press down firmly to flatten the chicken. Turn once and continue to grill, bone-side down for another 15 minutes. Reduce heat to medium as it cooks if it starts to burn - this will allow the chicken to cook through.Squeeze the lemon juice over the chicken as it cooks and the skin gets browned and crispy. Remove brick and with a heat-resistant silicone pastry brush, glaze the chicken with the huli-huli sauce during the last 5 minutes. When done, an instant-read thermometer tucked under the breast will read 165 degrees. Allow the chicken to rest for 6 to 8 minutes.To serve: Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved huli-huli sauce.

Chili lime corn on the cob
Servings:

Makes 4 servings

Ingredients

    • 4 ears corn, in husk
    • 3 tablespoons unsalted butter, at room temperature
    • 1 teaspoon lime zest
    • 1 tablespoon lime juice
    • 1 teaspoon chili powder
    • 1/4 teaspoon granulated garlic
    • 1 teaspoon salt
    • 1/2 teaspoon freshly cracked black pepper

Preparation

Baking Directions:

In a small bowl, combine butter, lime zest and juice, chili powder, garlic, and salt and pepper. Set aside. Carefully peel back husk from the ear, without detaching from the bottom, and remove silk from corn. Fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.

Briar patch mojito
Servings:

Makes 6 servings

Ingredients

    • 1 1/2 ounces simple syrup
    • 10 to 15 torn fresh mint leaves
    • 6 slices lime
    • 3 small sprigs fresh thyme, leaves finely chopped
    • 12 blackberries
    • 4 1/2 ounces Bacardi Limon

Preparation

Baking Directions:

Muddle simple syrup, mint, lime, thyme leaves, and blackberry in the bottom of a large pitcher with a large wooden spoon. Add ice to pitcher. Measure in the Bacardi Limon. Stir well, about 20 seconds. Add club soda to finish in glasses.

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