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Video: Fire up the grill for flavorful huli huli chicken

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    >>> this morning on today's kitchen, we're grillin' & chillin' with guy fieri , author of "diners, drive-ins and dives," the funky finds in flavor town. you have a way with words. thanks for coming back.

    >> thanks for having me.

    >> i read this and i like the sound of everything on the menu. let's do it.

    >> we are coming into barbecue season. this is one of the best techniques you can have. it's taking the backbone out of the chicken.

    >> is this something anyone can do?

    >> sharp scissors or ask the butcher to do it.

    >> okay.

    >> we'll bring the bird over here. normally we would drop it in brian. this is a great thing for thanksgiving. equal parts salt and sugar, any spices you like -- bay leaf , garlic, peppercorns. drop it in.

    >> how long do you brian ine it?

    >> two hours to 12 hours. it's osmosis. you will flavor it. this is deeper, more intense flavor than marinating. this gets right inside the meat.

    >> all right.

    >> then a dry rub . you have chili powder , cumin, garlic, onion, ginger, salt and pepper .

    >> you do it after the brine? so you brine and spice rub it?

    >> you do both methods, what you put on the outside, a little barbecue sauce at the end, that's the finishing touch. this is the real depth of flavor. so we take this, hit the dry rub over the top . bring it over here. the great part about this, don't want to get that.

    >> that's all right.

    >> we drop this on the grill. we take it and flatten it out a little bit.

    >> use something heavy. you have a brick with tinfoil on it.

    >> we take the warm bricks. we drop them on top. this presses the chicken as it cooks. this particular chicken i call puli-huli chicken.

    >> why?

    >> in hawaii you will see guys on a cart using rotisserie. unbelievable on every corner but only in the carts, not the restaurants. this ises my version.

    >> you start open side down.

    >> starting it on the skin or -- you have your choice. i don't want to tear the skin. i like it flattened, nice and hot, glaze the skin, crisp it up, hit it with the sauce.

    >> good hot fire. how long does it take?

    >> this is a five to six-pound bird. so it takes about an hour.

    >> then marinade it? glaze it?

    >> hit it with glaze. but don't put it on too soon. remember you have sugar in it. this is the glaze right here. hit it with a little bit of ketchup. little bit of orange juice . are you jumping in? are you a sous chef?

    >> i don't want it to splatter.

    >> there you go. ketchup, soy sauce , orange juice .

    >> smells good.

    >> isn't it dynamite?

    >> yeah.

    >> little bit a brown sugar , sherry and --

    >> back in.

    >> you can let it reduce, not burn. this is the glaze we put on top. let me grab one thing. let me get over here and grab you a piece of corn. this also goes along with the grilling season.

    >> did you put anything special on the corn?

    >> here's what we did with the corn. take the corn. get all the silk out of the corn. wrap it back up in the husk, and soak it in water. i cooked it on the grill in the husk. what happens is you get the natural flavor of the husk protecting the corn. when it's hot, opened up and the flavors are going, peel it back, hit it with a little bit of butter -- this is a compound butter with chili powder , onion, garlic, salt, pepper. finish on the grill and, my friend, that is the bomb barbecue corn.

    >> too bad there's no flavor.

    >> i try to dial it back. here's the end result.

    >> looks great on the plate. what are we drinking with it?

    >> that's a berry patch mojito. lemon, rum, blackberrys, thyme, lime all muddled together. that together with the sauce.

    >> got it. guy, thank you.

TODAY recipes
updated 5/14/2013 5:45:23 PM ET 2013-05-14T21:45:23

Recipe: Huli-huli style brick chicken on the grill

  • 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

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.

Serving Size

Makes 4 servings

Recipe: Chili lime corn on the cob

  • 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

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.

Serving Size

Makes 4 servings

Recipe: Briar patch mojito

  • 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

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.

Serving Size

Makes 6 servings

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