Xring01
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Huli Huli chicken popped up in my youtube recommendatsion.
Never had it… Did some quick research and came up with the below.
I highly recommend this. I used some boneless skinless chicken breast, sliced into 4 pieces/breast, and some boneless skinless chicken thighs.
uli Huli Chicken
3/4 cup light brown sugar
3/4 cup of pineapple juice
1/2 cup of Ketchup
1/2 cup of low salt soy sauce
1/3 cup of sherry or white wine (chardonnay)
2 tspn fresh ginger grated
2 cloves garlic grated/chopped
Mix all of the above ingredients… (for better taste, run it thru a blender),
Then seperate in half. Half to marinade and other half to make bbq sauce..
Marinade 2-3 lbs of boneless skinless chicken of choice. To honor the original recipe, use boneless, skinless chicken thighs. In a 1 gallon baggie and half the marinade and the chicken for 4 hours or longer. The longer the better.
While that is marinading.. Put the other half in a small sauce pan on the stove at medium heat, as its coming up to temp, use about 1.5 tspn of cornstarch mixed with small amount of water, and slowly mix into the marinade. Let it come up to a low boil for 5-8 minutes, to thicken into a bbq sauce. Once thats done, set aside to it can cool down. (Place in fridge once it has cooled down.
Now go drink a glass of wine, from that almost full bottle of chardonnay you opened a bit ago..
optional (rub - to match marinade)
1 part black pepper
1 part brown sugar
3/4part salt
3/4 part garlic
3/4 part ginger
Give it a tasted as adjust to your liking.
About an 2 hours before serving time….
Fire up about a chimney of charcoal, and prepare the Weber grill for reverse searing. Pour another 1/2 chimney of unlit charcoal on the fire side. (Fire/coals on one side and the other side set a drip pan down, to catch the mess). It takes 20-30 minutes to for the coals to get white/hot. When coals are white hot, pour them on the unlit coals, place the grate on, clean it as the bbq is coming up to temp.
Then place the chicken on the opposite of the coals. Let that cook 10-14 min, pending temps, flip for another 10-14mins, then check internal temp. At about 155degrees then place the chicken over the coals, to get some color, flip and then brush on some Huli Huli BBQ sauce you made, and a sprinkling of rub. Flip/sauce/rub. Bringing the internal temp to 165. Remove from heat.
Today, I plan to served with grilled pineapple, rice, and zucchini spears (hint of olive oil and the rub mentioned above. Yes the pineapple and zucchini can get some bbq sauce and rub if you want.
Never had it… Did some quick research and came up with the below.
I highly recommend this. I used some boneless skinless chicken breast, sliced into 4 pieces/breast, and some boneless skinless chicken thighs.
uli Huli Chicken
3/4 cup light brown sugar
3/4 cup of pineapple juice
1/2 cup of Ketchup
1/2 cup of low salt soy sauce
1/3 cup of sherry or white wine (chardonnay)
2 tspn fresh ginger grated
2 cloves garlic grated/chopped
Mix all of the above ingredients… (for better taste, run it thru a blender),
Then seperate in half. Half to marinade and other half to make bbq sauce..
Marinade 2-3 lbs of boneless skinless chicken of choice. To honor the original recipe, use boneless, skinless chicken thighs. In a 1 gallon baggie and half the marinade and the chicken for 4 hours or longer. The longer the better.
While that is marinading.. Put the other half in a small sauce pan on the stove at medium heat, as its coming up to temp, use about 1.5 tspn of cornstarch mixed with small amount of water, and slowly mix into the marinade. Let it come up to a low boil for 5-8 minutes, to thicken into a bbq sauce. Once thats done, set aside to it can cool down. (Place in fridge once it has cooled down.
Now go drink a glass of wine, from that almost full bottle of chardonnay you opened a bit ago..
optional (rub - to match marinade)
1 part black pepper
1 part brown sugar
3/4part salt
3/4 part garlic
3/4 part ginger
Give it a tasted as adjust to your liking.
About an 2 hours before serving time….
Fire up about a chimney of charcoal, and prepare the Weber grill for reverse searing. Pour another 1/2 chimney of unlit charcoal on the fire side. (Fire/coals on one side and the other side set a drip pan down, to catch the mess). It takes 20-30 minutes to for the coals to get white/hot. When coals are white hot, pour them on the unlit coals, place the grate on, clean it as the bbq is coming up to temp.
Then place the chicken on the opposite of the coals. Let that cook 10-14 min, pending temps, flip for another 10-14mins, then check internal temp. At about 155degrees then place the chicken over the coals, to get some color, flip and then brush on some Huli Huli BBQ sauce you made, and a sprinkling of rub. Flip/sauce/rub. Bringing the internal temp to 165. Remove from heat.
Today, I plan to served with grilled pineapple, rice, and zucchini spears (hint of olive oil and the rub mentioned above. Yes the pineapple and zucchini can get some bbq sauce and rub if you want.
