Super Huli Huli Chicken
Scott: I don’t think I’ve ever mentioned it, but Sambal Oelek was my favorite Star Wars character. I was into the less mainstream, more edgy performances. Just kidding, Sambal Oelek is a flavorful Indonesian chili sauce, right? [slowly closes laptop]
Paula: You got me...I was about to Google the action figure, fearing it was an omission to my massive, invaluable collection of Star Wars memorabilia [releases proud Wookie howl]. Yes, Sambal Oelek is a staple condiment for me. I actually prefer it to Sriracha, because it has a brighter, spunkier heat and more interesting texture. It’s brilliant in this sweet and spicy sauce recipe that hails from the Galaxy Huli Huli.
Scott: May the Force be with you.
Super Huli Huli Chicken
Recipe adapted from The New York Times.
3 1⁄2 to 4 pounds bone-in, skin-on chicken pieces
2 tablespoons Super Bird
1⁄2 cup ketchup
1⁄2 cup soy sauce
1⁄2 cup packed dark brown sugar
1⁄4 cup apple cider vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated
2 to 3 garlic cloves, peeled and finely grated
1 heaping tablespoon sambal oelek
Grapeseed or canola oil, for brushing the grill grate
Place the chicken in a baking dish or rimmed baking sheet and sprinkle both sides with Super Bird; set aside at room temperature while you make the marinade.
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 and rotating the pieces around the heat 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.