Tag Archives: grilled chicken recipe

Sheldon Simeon’s Huli Huli Chicken

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Bring Hawaii's iconic huli huli chicken to your own backyard grill.
Bring Hawaii’s iconic huli huli chicken to your own backyard grill.

If ever there was a dish to help prolong summer, it’s huli huli chicken.

Ubiquitous in Hawaii, where it’s a staple of food trucks and roadside stands, this flavorful grilled chicken can’t help but transport you to sun, surf, and sand.

There’s no better version to try making at home than the one by favorite Hawaiian son and “Top Chef” Fan Favorite not once, but twice, none other than Chef Sheldon Simeon, owner of Tin Roof and Tiffany’s, both in Maui.

His “Huli Huli Chicken” recipe is from his cookbook, “Cook Real Hawaii” (Clarkson Potter, 2021), written with Los Angeles food writer Garrett Snyder.

“Huli” means turn in Hawaiian, and that’s what you do with this chicken as it cooks on the grill. Just be sure to keep a close eye on the heat of your grill, as the sugar in the glaze will mean your chicken will char easily, as, ahem, my husband found out. Even if the skin gets rather ebony in parts, it will still taste fantastic.

That’s because the glaze is made up of butter, chicken stock, oyster sauce, brown sugar, pineapple juice, ginger, garlic, scallions, and sesame oil that all gets simmered first to thicken and concentrate its flavors.

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Grilled Buttermilk Chicken with Hot Paprika

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A soak in buttermilk does wonders for chicken.
A soak in buttermilk does wonders for chicken.

Like a good face cream, yogurt, kefir and buttermilk do wonders to plump and moisten — with meat, that is.

So, it’s no wonder that “Grilled Buttermilk Chicken” results in a juicy bird laced with summertime smokiness.

The recipe is from “The Backyward BBQ Bible” (Smith Street Books), of which I received a review copy. It’s by Oscar Smith, a Sydney-based food writer and photographer.

It includes more than 100 grilling recipes, including ” Brazilian Cachaca Chicken Skewers,” “Bacon-Warpped Mac & Cheese Burgers” (yes, panko-breaded discs of with mac ‘n’ cheese acting as burgers), “Korean Bulgogi Tofu,” and “Grilled Figs with Rosemary & Pomegranate Ricotta.”

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Light A Fire For Chicken Al Carbon

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A family-style feast of chile-marinated chicken, grilled veggies and warm corn tortillas.
A family-style feast of chile-marinated chicken, grilled veggies and warm corn tortillas.

With backyard grills sure to be blazing this long holiday weekend, there’s no time like now to get your chicken al carbon going on.

This smoky spatchcock chicken with a spicy brick-red marinade gets plenty charred, so don’t be alarmed at the blackened edges. It’s the sugar in the orange juice that gives it a sweet citrus taste and makes it singe easily.

“Chicken Al Carbon” is from the new cookbook, “Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border” (Clarkson Potter), of which I received a review copy. Loaded with recipes that fuse Texan and Mexican sensibilities, it’s by Chef Ford Fry, a native Texan with a slew of restaurants in Atlanta, including the El Felix and Superica; and food writer and native Texan Jessica Dupuy.

As the book’s intro states, “Tex” and “Mex” were at one time one and the same, with Texas and Mexico both part of the same Spanish colony known as New Spain in the 16th century. It’s no wonder that Texas’ food traditions borrow heavily from Mexican ones. In fact, many of the Tex-Mex specialties in this book will be quite familiar if you’ve dined regularly at Mexican restaurants in California and Texas.

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Chicken Adobo Takes To The Grill

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Garlicky and tangy chicken adobo -- done on the grill.

Garlicky and tangy chicken adobo — done on the grill.

 

Anyone of Filipino heritage will tell you that everyone has their own rendition of adobo, the classic home-style dish that gets its punchy flavor from copious amounts of garlic, soy sauce, and sharp vinegar.

Now comes Jamie Purviance’s version. And naturally, what makes this one special is that it’s grilled rather than simmered or braised like traditional adobo.

After all, as Weber’s master griller for 20 years, the Northern California-based Purviance can’t resist cooking most anything over gas or charcoal.

“Barbecued Chicken Adobo” is from his new cookbook, “Weber’s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius” (Houghton Mifflin Harcourt), of which I received a review copy.

Weber's Ultimate Grilling

This barbecue bible features more than 100 recipes. Best yet, each recipe is illustrated clearly with step-by-step instructional photos.

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Grilled Chicken Puttanesca For National Olive Day (Sponsored Post)

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Who says puttanesca has to be relegated to just pasta?

Who says puttanesca has to be relegated to just pasta?

 

Loaded with olives, garlic, capers, tomatoes and anchovies, puttanesca is one of my favorite sauces.

It’s not weigh-you-down rich like carbonera. Nor retiring like delicate fresh tomato-basil. Instead, it’s decidedly in your face — with a forceful punch.

So why relegate it to just tossing with pasta? With summer barbecuing season upon us, why not dress up mundane grilled chicken with something more exciting? Yes, puttanesca!

For those following a paleo, gluten-free or no-carb diet, it’s a way to have your puttanesca — and eat it, too.

There’s no time like now to dig into this dish, too, what with June 1 marking National Olive Day.

Lindsay's Naturals Italian Medley variety of olives.

Lindsay’s Naturals Italian Medley variety of olives.

Did you know that 99 percent of all olives grown in the United States come from California? California’s family-owned Lindsay knows all about olives, producing 36 billion olives annually or enough olives to go around the Earth 22.8 times.

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