Huli Huli Chicken

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1. 1Step 1: Half your chicken or cut it up in pieces (I suggest half a chicken if using the oven and cut up pieces for the barbeque).
2. 2Step 2: Simmer sauce until it thickens. Mix in a saucepan on medium for 20 – 30 minutes, stirring occasionally and checking that it does not burn. You are looking for the sauce to thicken. Let cool for at least ½ hour.
3. 3Step 3: Take the chicken out of the brine, rinse thoroughly. Now, place in a clean bowl or Ziploc bag and pour half of the sauce on it. Mix, then place again in the fridge for 3 hours.
4. 4Step 4: Once you’re ready, take the chicken (do NOT rinse this time) and brush it generously with some of the remaining sauce. I like to then add a generous shake of my Weber smoked seasoning, which helps to coat the skin and add a bit more of that smoky flavor right where you want it.
5. 5Step 5: Keep a bowl of the remaining sauce and brush more sauce on every time you flip the chicken during the cooking process.
6. 6Step 6: Oven Method: Heat oven to 375°.
7. 7Step 7: Line a baking pan that is large enough to allow the meat to be separated to obtain that crispy skin that makes it so amazing. The results will be even better if you have a wire rack to place the chicken on over your baking sheet that is built to withstand high heat.
8. 8Step 8: Cook for approximately 30 minutes, remembering to flip (huli) the pieces every 15 minutes and adding another generous coat of sauce to each piece. Turn the temperature up to 400° for a crispy finish for 15 minutes.
9. 9Step 9: Barbecue Method: Set grill to medium.
10. 10Step 10: It is strongly suggested that you pre-clean and oil the grill before starting. Loose chicken skin combined with the sticky sauce will cause the skin to adhere to the grate. This is not something you want to have to deal with later. (Another suggestion would to be using chicken thighs only, since the skin will surround the meat, making it less likely to break away on a hot grill)
11. 11Step 11: Make sure that you close the lid throughout the cooking process. Try to keep the temperature at 400°F, which I was able to accomplish by keeping the burners on medium. Place the chicken evenly spaced across the grill, turning each piece every 10 minutes. Add a brush of sauce with every turn. Grill until it registers at least 120 degrees in the deep, bony area of the thigh, or when cut open, it shows no redness in the meat nearest the bone.