Sunday, February 27, 2011

Huli-Huli Chicken(Hawaiian Style Roasted Chicken)

Serves 4


1 Whole Chicken, Cut 8 Way

1/2 Cup Shoyu (Japanese Soy Sauce)

1/2 Cup Pineapple Chunks, Pureed

1/4 cup dark brown sugar

1/4 Cup Ketchup

1/8 Cup Rice Wine Vinegar

3 Tablespoons Ginger, finely grated

2-3 Cloves Garlic, Minced

1/2 teaspoon Worcestershire Sauce


1. Cut chicken into 8 pieces, and place pieces in a large non reactive container.

2. In a medium bowl, combine soy sauce, pineapple, brown sugar, ketchup, rice wine vinegar, ginger, garlic and Worcestershire sauce. Pour half of the mixture into the large non reactive bowl with the chicken. Set aside remaining marinade for basting chicken during cooking. Refrigerate chicken for 30 minutes.

3. Prepare the smoker, or grill. When the temperature reaches 250°F, add a handful of soaked mesquite chips to your coals to get a good amount of smoke going.

4. Remove chicken from the marinade, discarding marinade that has come into contact with the raw chicken.

5. Place the chicken on the grill, bone-side down, and baste the chicken with your reserved marinade. Turn and baste the chicken every 10-15 minutes until internal temperature reaches 180°F, between 2 and 3 hours. Pull the chicken off the grill, and allow it to rest under foil for at least 15 minutes before serving.

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