Huli Huli Chicken Recipe for Cooks Who Love to Grill

Good morning. I’ve been cooking outside as much as possible over the past few weeks, turning meats and vegetables over the stove. Sometimes the fuel is wood, other times charcoal, and often propane. Grilling is the song of my summer.

I’m not the only one who feels this way. It seems like my whole neighborhood smells like smoke these days: the guy across the street with the Big Green Egg on his roof making ribs; the couple down the block with their slice of salmon on the gas grill in the backyard. I passed a family returning from the park after dinner with a kettle grill mounted on a cart from the local grocery store. They had made hamburgers, they said, and would come back the next evening to make ribs. “It’s better than cooking at home,” the father said. “I’m mobile now. Cook wherever I want.

So here is a recipe for him and for all those who cook in a park or campsite, on a terrace, an emergency exit, a terrace or a sidewalk: last last chicken (above), a taste of Hawaii wherever you stay. The name comes from the Hawaiian word meaning “to turn”; the chicken is marinated in soy sauce, brown sugar, rice vinegar and ketchup, with plenty of garlic and ginger for bite. Grilled over a hot fire (stir the meat a lot to prevent it from burning), it’s a perfect Sunday dinner as an accompaniment. macaroni salad and a platter of green beans.


Featured Recipe

See the recipe →


As for the rest of the week. …

This colorful radish, cucumber and farro salad by Yasmin Fahr has a punchy acidity that comes from the chopped pepperoncini and lightly marinated vegetables. While the grains cook, toss the green onions, sliced ​​radishes and cucumbers with parsley and white beans in a sherry-Dijon vinaigrette topped with peppers. The suit is, as poker players say, a high Ace suit. You can also add feta or torn mozzarella.

There’s a lightness to Melissa Clark’s recipe for ginger meatballs with tomato sauce This makes a wonderful weeknight meal: briefly cooked fresh tomatoes seasoned with ginger, cilantro, lime juice and a pinch of cumin, and meatballs made with the protein of your choice. I love pork, but I ate it once with some vegan crumble balls and it was pretty fantastic. You do it.

I love Alexa Weibel’s cooking for its brash simplicity and deep flavor, both highlighted in her terrific recipe for caramelized corn and asparagus pasta, bright with turmeric and heady with vermouth. It’s “INCREDIBLE delicious,” said one of our readers. I agree.

Here is Melissa again, with a definitive vision of the classic shrimp langoustines: garlic, white wine, butter and shrimp taken to their highest level, a perfect accompaniment to spaghetti and hot bread. My advice: cook the shrimp for less time than usual and you won’t regret it.

And then you can go on a weekend away with Millie Peartree’s fantastic recipe for Jamaican Curry Chicken and Potatoes, which uses one of the great ingredient techniques of Caribbean cuisine: a whole Scotch Bonnet pepper, pierced so as to release only warming heat into the dish and not the full force of the pepper. It’s great on its own, but I like it better with Coconut rice.

There are thousands and thousands of other recipes waiting for you on New York Times Cooking. Of course, you need a subscription to read them. Here’s why: Subscriptions make this whole business possible. If you haven’t yet, will you consider subscribing today? THANKS.

The operators are at your disposal if you find yourself in difficulty with our technology. Just email cookingcare@nytimes.com and someone will get back to you. Or if you want to file a complaint or give a compliment, you can write to me. I’m at foodeditor@nytimes.com. I can’t respond to every letter. But I read everyone I receive.

This has nothing to do with capers, capons, or caramelization, but Sarah Lyall, for The New York Times Book Review, analyzed three high-octane summer thrillers you might want to read in the coming weeks. I’ll start with “The Winner”, by Teddy Wayne.

I loved Hannah Goldfield on “The Age of the Line Cook,” in the New Yorker.

I may not travel to Berlin to see the Bode Museum exhibit “Sticky Fingers-Counterfeit Coins: The Dark Side of Numismatics.” But I really enjoyed looking at the photos of fake coins and criminal embossing machines on the museum’s website.

Finally, Patrick Clark has an interesting story in Bloomberg Businessweek, about the rise and fall of a Florida real estate mogul. The story begins at Cabbage Key in Pine Island Sound, Florida, a place you should try to visit even if you don’t have a yacht. Read it after dinner and I’ll come back next week.

Add a Comment

Your email address will not be published. Required fields are marked *