Friday, June 19, 2020

Cooking with Blobby

It's been a while for one of these, no?  Two months or so. 

But it's warm out, so it's grilling season. I think we've used the grill 2-3 times per week in the last month. Nothing has been out of the norm: burgers, steak, chicken......blah blah blah. It's all good and makes kitchen clean up way easier, but it's nice to do (or at least try) something new. 

Grilled Huli Huli Chicken is its name. My friend Charlie had posted it and I immediately went, "ooohhhhh". 

Of course, food photography can make anything look good. Still, I had to try for myself. 


4 lb Chicken Thighs
1C - Pineapple Juice
1/2 C - Soy Sauce
1/2 C - Brown Sugar
1/3 C - Ketchup
1/4 C - Chicken Stock
2 t - Grated Ginger
1 1/2 t - Minced Garlic 
Green Onions - garnissh
Pineapple - garnish 


First off, we didn't buy 4 POUNDS of chicken thighs. Who does? The almost two pounds we had (6 thighs) were fine. 

Secondly, grating two teaspoons of ginger doesn't seem like a lot, but it is. Not in taste, though it was, but in sheer grating time. I might have ended up with 1 1/4 before I ran out of anything but my fingertips to run against the microplane. 

So, let's start. 

In a bowl, mix all the ingredients that are not chicken or the garnish. Whisk. 

Set aside a cup (or less) of marinade for basting. 

Marinate chicken from 3 hours to "overnight", whatever that means. Who is grilling chicken at 09:00? I made the marinade the night before and put added the chicken before going to work. It was fine by the time I got home 11 hours later. 

Ina says to put something on the plate that is in the dish. Since there was pineapple juice, I thought grilled pineapple spears would be nice.  I prepped the garnish before hitting the grill. 

Throw the chicken on a hot grill. Natch.  I flipped and basted a few times. Thighs are generally thinner so they don't take too long to cook. But it's dark meat, so 175F is the temp. 

I threw the pineapple on a bit later. I think it could have been on earlier, but I turned it so it got some grill marks on all sides. I think it could have taken some more cooking, but it was fine. 

.......and garnish. 

The chicken was incredibly tender and tasty. We both liked it a lot. 

It takes some planning, but ultimately, it was totally worth it. 


James Dwight Williamson said...

With Ina Garten as your technical and presentation consultant , what could go wrong! Looks great.

anne marie in philly said...


Ur-spo said...

I cut back the ketchup and in its place add Srichaca or a spoonful or Thai pepper paste.