Prep 1 hr
Cook 20 mins
- 1 cup pineapple juice
- 1⁄2 cup chicken stock
- 1⁄4 cup dry white wine or 1⁄4 cup sherry wine
- 1⁄4 cup soy sauce
- 1⁄4 cup ketchup
- 2 tablespoons dark sesame oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced peeled fresh ginger
- fresh ground black pepper
- 1 (3 1/2 lb) chicken
- coarse salt
- Add the pineapple juice, chicken stock, wine, soy sauce, ketchup, sesame oil, Worcestershire sauce, ginger, and ½ teaspoon pepper to a nonreactive bowl; whisk to combine.
- Remove the packet of giblets from the body cavity of the chicken; rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
- Place the bird on its breast; using poultry shears and starting at the neck end, cut out the backbone by making one lengthwise cut on either side of the bone.
- Remove and discard the backbone; open the chicken like a book, skin side down.
- Use a paring knife to cut along each side of the breastbone.
- Run your thumbs firmly along both sides of the breastbone and white cartilage, then pull these out.
- Cut off the wing tips and trim off any loose skin; season the bird on all sides with salt and pepper.
- Place the bird in a nonreactive baking dish just large enough to hold it and pour the marinade/glaze over it.
- Let the chicken marinate in the refrigerator, covered, for 4 hours or as long as overnight, turning the bird several times.
- Drain the marinade into a heavy saucepan, place over high heat, and bring to a boil.
- Decrease heat to medium-high and let the marinade boil until thick, syrupy, and reduced by almost half, 6-10 minutes, stirring with a wooden spoon to prevent scorching.
- Set up the grill for direct grilling and preheat to medium.
- When ready to cook, brush and oil the grill grate.
- Place the chicken on the grill and grill until cooked through, 15-20 minutes per side, turning several times with a large spatula.
- Test for doneness by using an instant-read meat thermometer; insert it into the thickest part of a thigh but not so that it touches the bone.
- The internal temperature should be about 180°; during the last 2 minutes of cooking on each side, baste the chicken with some of the glaze.
- Transfer the cooked chicken to a platter.
- Place the saucepan with any remaining glaze over high heat and bring to a boil; let boil 2 minutes, then drizzle the glaze over the chicken.
- For an authentic Hawaiian picnic lunch, serve with sticky rice and macaroni salad.