Huli Huli chicken
Ingredients
4 chicken quarters
salt and pepper to taste
about a half cup of Mesquite smoking chips (optional)
Marinade
¾ cup pineapple juice or 6 fl. oz. can
½ cup soy sauce (Shoyu or Japanese soy sauce preferred)
¼ cup seasoned rice wine vinegar
¼ cup sesame oil
¼ cup brown sugar
2 teaspoons ground ginger
3 garlic cloves, smashed
Huli Huli Sauce
¾ cup pineapple juice or 6 fl. oz. can
½ cup ketchup
½ cup soy sauce (Shoyu or Japanese soy sauce preferred)
1 tablespoon seasoned rice wine vinegar
2 teaspoons ground ginger
¼ cup brown sugar
¼ cup chicken broth
1 teaspoon Sriracha sauce
Instructions
Wash and trim any excess fat from chicken quarters. Pat dry.
In a non-reactive mixing bowl, combine marinade ingredients. Whisk well.
Place chicken in a resealable freezer bag. Add the marinade and seal bag. Place bag on a baking dish and place in refrigerator. Allow to marinate for 4 to 6 hours. Turn every couple of hours.
Remove chicken from the marinade and pat dry. Discard marinade. Season both sides with salt and pepper and return to the refrigerator until ready to grill.
In a sauce pan, add Huli Huli sauce ingredients and blend well. Bring to a boil and reduce heat to a low simmer. Continue to cook until sauce thickens.
Prepare a grill for two heat zone cooking with a temperature of 325℉.
Place chicken on the cooler side of the grill and replace cover. Cook for about 15 minutes.
Turn chicken and brush the top side with the sauce. Replace grill lid and cook for another 10 minutes.
Continue to turn and baste every 10 minutes until an instant-read meat thermometer reads 165℉.
Move chicken directly over the fire and sear, turning every 2 minutes being careful to not burn the sauce. Once the thermometer reads 170℉, remove from grill.
Allow to rest for 10 minutes before serving. Baste chicken once again and serve with any remaining sauce on the side.
Notes
For more authentic flavor, use fresh ginger and pineapple juice, dark brown sugar and of course, Shoyu.
Hope this works!!
or try hula chicken