There Can Only Be One Grill Master

I love having help in the kitchen. I need one of those prep guys in restaurants that scrubs the potatoes, peels the shrimp, grates the cheese, and dices the carrots. The closest thing I have to a prep guy is my husband. He's great and we work pretty well together... except when it comes to the grill.

Last night we grilled some Huli Huli chicken and this was just one of the exchanges:

Husband: Are the chickens supposed to be on fire?
Me: I don't know, didn't you follow the recipe?
Husband: Of course I followed the recipe (eye rolling)
Me: Well I'm sure they're fine
Husband: No, they're on fire and burned
Me: That's called charring (insert sarcasm)... it happens when you grill
Husband: I understand the concept of grilling... (muttering something under his breath that starts with "B" and rhymes with bitch)

When it comes to the grill, I turn into a backseat driver - Did you preheat? Maybe you should use that part of the grill. Don't flip yet. You're opening the lid too much.

Not having control of the grill is my weakness. I'm going to try and work on it, but until then my husband will likely be grilled on his grilling techniques.

PS: Here's the Huli Huli Chicken recipe adapted from Cook's Country magazine. It's a Hawaiian dish, if you couldn't already figure that out by the name.

This makes one whole chicken. Double the recipe if you're having friends over:

Brine Chicken:

1 chicken split in half
8 cups of water
1 cup of soy sauce
1/2 tablespoon vegetable oil
3 garlic cloves minced
1 tbs grated fresh ginger

Heat oil and saute garlic and ginger until fragrant, about 30 seconds. Combine with water and soy sauce in a large bowl and soak chicken for up to 8 hours. We soaked ours for 3 hours and it was great. Don't do more than 8 hours.

Prep Grill

Soak 2 cups of mesquite wood chips in water for 15 minutes. Place in foil packet and cut several vent holes on top. Place foil package on hot coals or directly on grill burner. Heat grill on high until wood starts smoking, about 15 minutes. Turn grill heat down to medium low and place chicken on grill, skin side up. Cook, covered for about 25 minutes. Do not place chicken directly over wood chips. After about 25 minutes, flip chicken and cook for another 20-25 minutes.

While chicken is cooking make glaze

9 oz canned pineapple juice
2 tbs of light brown sugar
2 tbs soy sauce
2 tbs ketchup
2 tbs rice vinegar
2 garlic cloves minced
1 tbs grated fresh ginger
1 tsp Asian chili-garlic sauce

Combine everything in a sauce pan and bring to a boil. Reduce heat and simmer until thick and syrupy, about 20 minutes.

Take chicken off grill and brush with half the glaze. Let sit for 5 minutes. Serve with remaining glaze. Yum!