Chicken Ingredients:

• 2 whole chickens, giblets discarded ( I only used one whole chicken)
• 2 cups soy sauce
• 1 Tbsp vegetable oil
• 6 garlic cloves, minced
• 1 Tbsp grated fresh ginger (dried ginger works as well)

Glaze:

• 3 (6-oz) cans of pineapple juice
• 1/4 cup packed light brown sugar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 2 Tbsp grated fresh ginger
• 4 garlic cloves, minced
• 2 Tsp Asian chili-garlic sauce

Fried Rice Ingredients:

• 1 cup cooked white rice
• 3 Tbsp butter
• 1 egg
• 3 Tbsp soy sauce

Chicken Steps:

1. For the chicken brine,

   . Tuck wingtips behind the back. Repeat with the second chicken if using. In a large container, combine soy sauce and 2 quarts of cold water (8 cups). Heat oil in a 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, for at least 1 hour.

2. For the glaze, Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, ginger, garlic, and chili-garlic sauce in the now-empty saucepan and bring to a boil. Reduce heat to medium and simmer until thick and syrupy (you should have about 1 cup), 20 to 25 minutes.
3. Grilling option, Clean and oil cooking grate. Remove chicken from the brine and pat dry with paper towels. Place chicken skin side up on the grill. Cover and cook chicken, until well browned on bottom and thighs, register 120 degrees., 25 to 30 minutes. Flip chicken skin side down and continue to cook, covered, until skin is well browned and crisp, breast register 160 degrees, and thighs register 175 degrees, 20 to 25 minutes longer. Transfer chicken to a platter, brush with half of the glaze and let rest for 5 minutes. Serve, passing the remaining glaze at the table.
4. Oven option, Heat the oven to 400 degrees and follow the grill steps except for cooking for an hour on each side or until temp registers. Spread glaze over the breast side of chicken and place back in the oven for additional 20 minutes, spread remaining glaze on chicken once out of the oven.Chicken after they came out of the oven.

Fried Rice Steps:

1. Melt butter in a frying pan, crack the egg, and season with salt and pepper.
2. Once the egg has cooked add rice into the pan. Stir together the butter, rice, and scrambled egg, and then add the soy sauce.
3. If you just want to serve with regular white rice here’s my recipe for that https://sundayedition.fetchyournews.com/2022/07/10/grilled-trout-and-white-rice/.
   

   Fried rice after cooked.

Huli Huli Chicken with rice is an Asian/Hawaiian take on a classic, it’s a tangy almost BBQ-like recipe that takes a while to make but is worth it. It’s not for everyone, my normally adventurous boyfriend tried it with the regular white rice but ultimately decided he prefers BBQ chicken instead. I however really enjoyed this new take on the chicken.

Unfortunately, this is not a recipe I would recommend on a busy night. I got the recipe from The Complete Make-Ahead Cookbook but this doesn’t offer much of a make-ahead for this recipe. The make-ahead suggestion is just to prep the brine and the glaze before cooking.

If you have a free day and are interested in trying a new chicken dish this is for you. The cookbook does not provide nutrition information but this is what I found online.

Nutrition Information: