Hawaiian Style Huli Huli Chicken скачать в хорошем качестве

Hawaiian Style Huli Huli Chicken

One Chicken, or you could buy chicken thighs, legs etc. For the MARINADE: (this is for two chickens, if only using one chicken, may want to half this.) 2 litres water 750ml soy sauce 1 tablespoon vegetable oil 6 garlic cloves, minced 1 tablespoon fresh ginger, grated GLAZE: 1 litre pineapple juice 2 tablespoons light brown sugar, packed 60 ML cup soy sauce 60 ML cup ketchup 60 ML cup rice vinegar 4 garlic cloves, minced 2 tablespoons grated fresh ginger 2 teaspoons chili-garlic sauce (sriracha) increase or decrease according to taste. Directions Make ahead: Both the brine and the glaze can be made ahead and refrigerated for up to 3 days. Do not brine the chicken for longer than 8 hours or it will become too salty. Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour or up to 8 hours. Make glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce in empty saucepan and bring to boil. Reduce heat to medium and simmer until thick and syrupy 20 to 25 minutes. On your bbq , Ideally use mesquite wood, but just use your favourite wood. Make sure chicken is cooked through 25 to 30 mins should do it and ideally check with thermometer, your looking for 80 degrees C 175F. https://konabrewingco.com Available here! https://www.beermerchants.com Enjoy! Please give me a thumbs up if you enjoyed this video!