HULI HULI CHICKEN
'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.
Provided by Mama Smith
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
- Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
- Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
- Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 526.8 calories, Carbohydrate 23.6 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 0.5 g, Protein 47.5 g, SaturatedFat 7.2 g, Sodium 1204 mg, Sugar 19.3 g
HULI HULI CHICKEN
In 1955, Ernest Morgado, a Honolulu businessman, served a group of farmers grilled chicken that had been marinated in his mother's teriyaki-style sauce. It was such a hit that he decided to market it with the name "huli huli." Huli means "turn" in Hawaiian and refers to how it's prepared: grilled between two racks and turned halfway through cooking. This simplified version calls for chicken pieces and a standard grill. The original recipe is a trade secret, but you can find many slightly different variations on the internet, typically including ginger, garlic, soy sauce, something sweet (honey, brown sugar or maple syrup) and something acidic (vinegar, white wine, lime juice or pineapple juice). This recipe is adapted from "Aloha Kitchen: Recipes from Hawai'i" by Alana Kysar (Ten Speed, March 2019). It also works beautifully with boneless chicken thighs, but adjust your cooking time accordingly.
Provided by Margaux Laskey
Categories dinner, barbecues, poultry, main course
Time 8h45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large bowl or a gallon-size resealable plastic bag, combine the ketchup, soy sauce, brown sugar, rice vinegar, ginger and garlic, and stir or shake until combined. Reserve and refrigerate 1/2 cup of the mixture for basting the chicken later. Add the chicken to the remaining mixture, and stir or shake until evenly coated. If using a bowl, cover with plastic wrap. Refrigerate overnight, or at least 8 hours, turning the chicken at least once.
- When you're ready to cook, oil your grill grates well. Heat the grill to medium (for charcoal, the grill is ready when you can hold your hand 5 inches above the coals for 5 to 7 seconds). Add the chicken to the grill, cover, and cook 25 to 35 minutes, turning every 5 minutes to keep the chicken from burning, and basting it with the reserved marinade after you turn it, until cooked through. (Cook times will vary depending on sizes and cuts of chicken pieces, so be sure to check for doneness: Meat should not be pink and the juices should run clear.) Serve immediately.
GRILLED HULI HULI CHICKEN
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. -Sharon Boling, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight., Drain chicken, discarding marinade. , Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer reads 170°; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 391 calories, Fat 16g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 651mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 43g protein.
HULI HULI CHICKEN (GRILLED OR BAKED) (+VIDEO!)
Transport you and your loved ones to Hawaii with Grilled or Baked Huli Huli Chicken! Its bursting with sweet and savory Hawaiian teriyaki deliciousness from a dynamite pineapple, soy, brown sugar marinade that doubles as your sweet and sticky glaze (no double work!) and a spice rub that elevates this chicken to a whole new level of jaw dropping delicious. With the marinade, spice rub and glaze, this might just be the best Huli Huli Chicken ever. But I'll let you decide.
Provided by Jen
Time 20m
Number Of Ingredients 14
Steps:
- Mix the Spice Mix seasonings together in a medium bowl. Remove one tablespoon Spice Mix and add to a large bowl. Reserve remaining spices for your Spice Rub later.
- Add all Huli Huli Sauce ingredients to the 1 tablespoon spice mix. Whisk to combine. Remove 1/2 cup of this Sauce and add to a large freezer bag along with 1/3 cup olive oil.
- Add chicken to freezer bag, remove excess air, seal and turn to coat. Marinate 4 hours up to overnight. Refrigerate remaining sauce separately and reserved spices in an airtight container.
- When ready to grill, remove chicken and dab off excess marinade and place on a baking sheet. Discard marinade. Mix reserved spices with 2 tablespoons olive oil and rub evenly over both sides of chicken. Let sit 15-20 minutes.
- Meanwhile, remove 1/4 cup Huli Huli Sauce to baste chicken while grilling. Simmer the remaining sauce for approximately 10 minutes or until reduced and slightly thickened, stirring occasionally. It will thicken more upon standing.
- Grease and heat grill to medium heat. Add chicken, cover, and cook 6-8 minutes per side, or until no longer pink and an inside thermometer registers 165 degrees F. Baste chicken with reserved 1/4 cup Sauce the last 5 minutes.
- Slather cooked chicken with Huli Huli Glaze and garnish with green onions if desired. Serve with remaining sauce.
- Preheat oven to 350 degrees F. Heat one tablespoon olive oil over medium high heat. Add chicken (you will need to work in batches), and sear 2-3 minutes per side.
- Add chicken to a foil lined, greased 9x13 pan (for easy cleanup), COVER with foil, and bake for 30 minutes. Remove foil cover, baste with 1/4 cup reserved marinade and continue to cook, uncovered an additional 15-20 minutes OR until an inside thermometer registers 165 degrees F at the thickest part of the chicken.
- Slather cooked chicken with Huli Huli Glaze and garnish with green onions if desired. Serve with remaining sauce.
GRILLED HULI HULI CHICKEN
This popular Hawaiian chicken is a favorite at my BBQ's. Huli means "turn". The barbeque sauce for this dish is flavored with pineapple juice, soy sauce, sherry, and ginger.
Provided by Chef Russ
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mix ketchup, soy sauce, brown sugar, chicken broth, sherry, pineapple juice concentrate, garlic, ginger, and Worcestershire in a bowl. Brush over the chicken pieces and reserve any remaining sauce.
- Place chicken on the preheated grill. Cook, brushing with sauce and turning repeatedly, until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 462.8 calories, Carbohydrate 10 g, Cholesterol 149.6 mg, Fat 24.1 g, Fiber 0.1 g, Protein 47.8 g, SaturatedFat 6.7 g, Sodium 574.8 mg, Sugar 8.4 g
HULI-HULI CHICKEN THIGHS
Hawaiian huli-huli chicken is all about the marinade-slash-sauce, which was created as a shortcut version of homemade teriyaki sauce. Made with pineapple juice, soy sauce, brown sugar and ketchup, it's sweet, sour and packs a little kick of heat -- the perfect flavor combo for grilled meats. Because boneless, skinless chicken thighs cook in about half the time as the bone-in variety (the traditional choice), here we give the sauce a head start by reducing it on the stovetop before using it to baste the chicken.
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the pineapple juice, soy sauce, ketchup, brown sugar, red pepper flakes, garlic, ginger and 1/2 cup water in a large bowl or baking dish to combine. Season with black pepper.
- Remove 1 1/2 cups of the marinade and add to a small saucepan. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 9 minutes. Transfer to a small bowl and let cool, then cover and refrigerate until ready to grill.
- Place the chicken thighs in the remaining marinade in the large bowl, turning to coat. Cover and refrigerate for 4 hours.
- Prepare a grill or grill pan for medium-high heat. Lightly oil the hot grill grates with vegetable oil. Remove the chicken thighs from the marinade, letting the excess drip back into the bowl, place on the grill (see Cook's Note) and season with salt and pepper. Grill, basting with the sauce frequently, until the chicken is charred and registers 165 degrees F on an instant-read thermometer, 5 to 8 minutes per side. The sauce should caramelize and turn a deep red color. Transfer the chicken to a plate.
- Drizzle the pineapple with the olive oil and rub to coat evenly. Grill until charred and lightly caramelized, 4 to 5 minutes per side.
- Serve the chicken with the pineapple and garnish with the scallions.
HULI HULI PINEAPPLE CHICKEN
This Hawaiian BBQ is commonly found at roadside fundraisers. This recipe uses crushed pineapple and brown sugar for caramelized texture and wonderful flavor. And, if you are wondering, 'huli' is the Hawaiian term for 'turn.'
Provided by Mark Bender
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h35m
Yield 12
Number Of Ingredients 10
Steps:
- Stir pineapple, brown sugar, shoyu, ketchup, red wine, Worcestershire sauce, ginger, garlic, and liquid smoke together in a pot; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce is reduced and thickened, about 30 minutes. Cool completely. Transfer 1 1/2 cups sauce to a bowl and refrigerate.
- Place chicken pieces in a large bowl and pour remaining sauce over the top; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from marinade; discard used marinade.
- Cook chicken on the preheated grill until caramelized, about 5 minutes per side. Reduce heat to low and cook, turning and basting frequently with reserved 1 1/2 cups pineapple sauce, until no longer pink at the bone and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 611.4 calories, Carbohydrate 20.3 g, Cholesterol 239.2 mg, Fat 30.1 g, Fiber 0.5 g, Protein 60.9 g, SaturatedFat 8.3 g, Sodium 911.1 mg, Sugar 11.1 g
GRILLED HULI HULI CHICKEN
Another recipe that I found on Taste of Home that I would like to try soon. Here is what the author state: "I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli mean "turn" in Hawaiian. -Sharon Boling, Coronado, California." This serves a lot, so feel free to scale it back if needed.
Provided by diner524
Categories Chicken Thigh & Leg
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
- Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.
Nutrition Facts : Calories 285, Fat 5.5, SaturatedFat 1.4, Cholesterol 114.5, Sodium 823.9, Carbohydrate 24.2, Fiber 0.2, Sugar 21.7, Protein 28.3
HULI HULI CHICKEN OR RIBS
This is the Hawaiian version of barbecued chicken with a Thai influence. The chicken is traditionally grilled. Huli huli means "turn turn" in Hawaiian and refers to turning the chicken on the grill.
Provided by Rita1652
Categories Chicken
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Blend all ingredients but chicken together.
- On a clean oiled grate over medium high heat place chicken.
- Grill over barbecue, turning and basting with sauce until it is done. (about 30-40 minutes).
- Remove to indirect heat if browning to fast.
Nutrition Facts : Calories 474.9, Fat 26.1, SaturatedFat 7.5, Cholesterol 129.4, Sodium 936.2, Carbohydrate 18.5, Fiber 0.3, Sugar 16.4, Protein 33.7
HULI HULI CHICKEN
"Huli Huli," means turn, turn. Chicken halves are cooked on metal frame screens that are turned repeatedly over a charcoal fire, somewhat like a rotisserie. Below is a basic recipe for hawaiian barbecue.
Provided by Kana K.
Categories Chicken
Time P1D
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Oven Version:.
- Arrange chicken, skin side up, on rack of broiler pan.
- Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side.
- Combine remaining ingredients;.
- Baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce.
HULI HULI CHICKEN
This is a favorite of ours as the pineapple seeps into the Chicken Breast-the glaze is sticky-yummy!
Provided by Diana Adcock
Categories Chicken Breast
Time P1DT50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken breasts and 1 and 1/2 cups pineapple juice in a heavy duty freezer bag.
- Press out all the air, seal and marinate in the fridge overnight.
- The next morning, in a medium saucepan combine remaining ingredients.
- Bring to a boil, reduce heat and simmer for 20 minutes, stirring often.
- Remove from heat, reserve 1/2 cup.
- Drain Chicken and pat dry.
- When marinade is cool, place in a freezer bag with the chicken, press out all the air, seal and let marinate for 8 hours.
- Prep Grill.
- Remove chicken from marinade and grill, using the reserved marinade to baste.
- Depending on the size of your chicken breasts, this will take 30 minutes for small ones, up to 50 for large ones.
- (Tamari is Soy Sauce aged in oak barrels-prep time reflects marinating time).
Nutrition Facts : Calories 751, Fat 20.7, SaturatedFat 5.9, Cholesterol 139.2, Sodium 2838.2, Carbohydrate 73.2, Fiber 1.3, Sugar 60.5, Protein 51.3
AUTHENTIC HAWAIIAN HULI HULI CHICKEN
I love this chicken. You know when people are fighting for the last piece of chicken that you've made a pretty tasty dish. When I lived in Hawaii they sold this on the side of the road and the aroma of this dish is like no other!
Provided by K-Jon Chef
Categories Whole Chicken
Time 10h
Yield 10 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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 in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
- glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
- Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.
Nutrition Facts : Calories 781.8, Fat 30.7, SaturatedFat 8.2, Cholesterol 185.6, Sodium 9418.6, Carbohydrate 47.5, Fiber 1.9, Sugar 33.6, Protein 78.8
HULI HULI CHICKEN ON THE GRILL
Steps:
- 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.
- 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.
- 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.
- 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.
- Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
- Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
- Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.
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- In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired
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- In a bowl, you will want to add your ketchup, soy sauce, garlic, ginger, and brown sugar. Mix well and slowly add in the chicken stock. You want it to thin up the marinade a bit to make it easier to cover the chicken.
- In a container or bag add your chicken legs and pour 1/2 of the marinade sauce all over the chicken. Cover and let marinate at least 2 hours to overnight.
- You will store the other 1/2 of the marinade in another container as you will use that to baste the chicken as it cooks.
- Once the chicken is marinated, preheat your Ninja Foodi Grill or another grill to high heat. When it is hot toss your chicken legs on, leaving space between each.
HULI-HULI CHICKEN - WIKIPEDIA
From en.wikipedia.org
Course entréeMain ingredients chicken, pineapple, ginger, soy sauceCreated by Ernest Morgado, Mike Asagi Place of origin Hawaii
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- In a medium mixing bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, chicken broth, garlic, ginger, and mustard until combined.
- Pour 3/4 of the sauce into the bag with the chicken. Cover and reserve the remaining sauce in the fridge.
- Close the Ziploc bag, being sure to remove excess air, and refrigerate for 3 to 4 hours (up to 8 hours).
HULI HULI CHICKEN - DINNER AT THE ZOO
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5/5 (10)Total Time 1 hr 40 minsCategory MainCalories 332 per serving
- Drain the pineapple, reserving 1 cup of the pineapple juice. Save the pineapple slices for later use.
- Place the pineapple juice, soy sauce, brown sugar, ketchup and sesame oil in a large bowl. Whisk to combine.
- Reserve 2 tablespoons of the marinade in the refrigerator in a small bowl. This will be used later on to baste the chicken.
- Stir the garlic and ginger into the large bowl of marinade. Add the chicken thighs and toss to coat.
GRILLED HULI HULI CHICKEN - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 55 minsCalories 572 per serving
- If cooking on a grill: Heat grill to 425F / 218C, keeping one part over direct heat and one part over indirect heat.
- If cooking on a grill: Brush grates with some oil and place chicken over direct heat. Cook chicken on both sides to lightly sear. As the chicken cooks, brush it with second portion of Huli Huli marinade. Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees. Place asparagus over direct heat and grill on all sides until tender, 4 to 5 minutes (depending on thickness of spears).
HULI HULI CHICKEN WINGS RECIPE - SHELDON SIMEON - FOOD & WINE
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- Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.
- Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Preheat grill to medium (350°F to 400°F). Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter. Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.
HULI HULI CHICKEN | HAWAIIAN BBQ | RECIPE FROM YOUR ...
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- Pour remaining marinade over chicken in a bowl or zippered plastic bag and refrigerate for 3 hours to overnight.
- In a sauce pan combine 1 cup of reserved marinade and cornstarch, stir and heat until thickened.
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Reviews 20Servings 6Cuisine HawaiianCategory Dinner
- In a bowl, combine all remaining ingredients to make the marinade. Reserve 2/3 cup of marinade for a basting sauce. Pour rest of marinade over towel dried/pierced chicken pieces in a large bowl, turning chicken to thoroughly coat well. Cover and chill overnight, or at least 8 hours. Turn once or twice during marinade time to ensure even marinating.
- Drain/discard used marinade from chicken pieces. Grease grill and heat to medium high heat. Grill chicken 4-5 minutes per side, or just until center is no longer pink; do not over-cook. Baste with the 2/3 cup reserved sauce during the last couple of minutes during grill time (if you start basting too early, it will be more likely to burn.)
GRILLED HULI HULI CHICKEN WINGS WITH SPICY PINEAPPLE SAUCE ...
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- First, make the pickles. In a medium bowl, combine cucumbers and salt in a bowl, toss to mix well, then let sit for 20 minutes. Rinse the salt off the cucumbers then place back in the bowl. Add the rice vinegar, sugar, and sesame seeds, mix well, then cover with plastic wrap and chill in the fridge overnight (or at least one hour).
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- In a large bowl, combine water and soy sauce in large bowl. Set aside. In a large skillet, heat oil over medium-high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir into water/soy sauce mixture. Add chicken and refrigerate, covered, for at least 1 hour and up to 8 hours. Go for the full 8 hours if at all possible, but no more than that or the chicken will get too salty.
- In a medium sauce pan, combine the pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili-garlic sauce. Bring to a boil then reduce heat to medium and let simmer until glaze is thick and syrupy about 20 to 25 minutes. This should result in about 12 cups of glaze.
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