It's almost Fourth of July and soon backyards across this great nation will be awash in hot dogs, hamburgers, and chicken cooking over searing coals. I'm with the populist when it comes to celebrating our independence, opting for standard cookout fare, but after trying this Huli Huli chicken last weekend, I'll be going for the Hawaiian take on barbecue chicken this year. Using the traditional method of roasting, then saucing a bird, Huli Huli chicken introduces a new set of flavors that is reminiscent of the American classic, but takes it to exciting new places. First the chicken gets a soak in a soy sauce-heavy brine. Then it's smoke-roasted over a medium fire on both sides, producing a beautifully brown and crisp bird. The real magic comes with the final coat of glaze, whose pineapple juice base brings the island feel to this sauce. The final product is a true triumph in barbecue chicken. It's smoky, juicy, fruity, sweet, and tangy—so many excellent flavors that come to together into bird that puts those standard tomato-based sauced chickens to shame. Adapted from Cook's Country About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.