Huli Huli BBQ

We tried another recipe for the grill last week.  This was a Hawaiian inspired recipe which was published in 2008 in the Cuisine at Home August edition.  Its the first time we used the indirect cooking on the grill which was kind of nifty.  Of course, this made the cook time a bit longer, but I think it was worth it.

Huli Huli BBQ
Makes 2 servings, Total time: 1 hour + marinating

Whisk Together:
1/4 cup pineapple juice
1/4 cup fresh lime juice
1/4 cup dark brown sugar
2 T. ketchup
2 T. dark soy sauce
1 T. garlic, minced
1 T. fresh ginger, minced
1 T. vegetable oil
Salt and pepper to taste.

Marinate; Grill;
4 chicken drumsticks

Whisk all ingredients (except chicken) in a bowl.  Marinate drumsticks in half the pineapple juice mixture in a large reseable plastic bag for 1 hour, refrigerate.  Reduce remaining mixture in a saucepan over medium-high heat until thickened, 5 minutes; set aside for basting.

Preheat grill to high.  When hot, turn off 1 burner, leaving the other lit.  Remove drumsticks from marinade and arrange on the unlit portion of the grill.  Cook chicken to an internal temperature 165*, about 40 minutes.  Baste with reserved glaze every 10 minutes and turn after 20 minutes.

There were a couple of sides they offered up to make with it.  I would recommend the Coconut-Lime Rice, and I was only so so on the Hawaiian Salad. 

Coconut Lime Rice
Makes 2 cups, Total time: 30 minutes

1 cup coconut milk
1/2 cup water
2 T. fresh lime juice
1 T. sugar
pinch of salt
3/4 cup basmati rice
1/4 cup chopped cilantro

Bring coconut milk, water, lime juice, and sugar to a boil.  Stir in rice, cover, reduce heat to low and simmer until liquid is absorbed, about 20 minutes.  Remove from heat, let stand 5 minutes, then fluff with a for and stir
in cilantro.

Hawaiian Salad
Makes 2 cups, Total time 15 minutes

Whisk together:
1 T. pineapple juice
1 T. olive oil
2 t. fresh ginger
1 t. lime zet, minced
1 t. lime juice
1/2 t. hot sauce or Tabasco
1/2 t. brown sugar
Salt and Pepper to taste (you'll need to, it's bland otherwise)

Add:
1/2 an avacodo, pitted, peeled, and sliced
1/2 cup jicama, cut into sticks
1/2 cup pineapple, diced
1/3 cup red bell pepper, sliced
1/3 cup frozen shelled edamae, thawed
1/4 cup chopped fresh cilantro (personally, I am not a fan of the spice and thought this was entirely too much.  I would do like 2 Tablespoons instead)

Toss everything together and serve immediately.

I would do this recipe again without the Hawaiian Salad portion and I would probably do chicken legs and thighs.  Nice change of pace from the normal options we have for dinner.