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Huli-Huli Chicken


pmillen
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For one spatchcocked chicken that serves two people.  The recipe is for enough sauce to marinate and baste two servings, so multiply it by the number of servings (½ chicken per person) you are preparing.

 

INGREDIENTS

1 fryer chicken per person two people

 

Marinade

½ cup soy sauce 

½ cup ketchup 

¼ cup chicken broth 

¼ cup pineapple juice (optional) 

4 Tbsp Worcestershire sauce 

2 Tbsp fresh ginger minced and smashed to form paste that emulsifies 

2 Tbsp garlic minced and smashed to form paste that emulsifies 

2 tsp dry Chinese-style mustard 

4 tsp lime juice

 

DIRECTIONS

Huli-Huli is a Hawaiian phrase that roughly translates to “turn-turn.”  This recipe is great for just about any grill and will work very well for those who like rotisserie cooking.  Some cooks insist that every time they grill chicken, especially whole or half chickens, they brine it for at least 24 hours.  If you desire to do this – I say have at it.  Sometimes I don’t know what I’m going to grill for dinner at night until I see what’s available in the grocery store meat counter at 5 o’clock, so to brine or marinate overnight is not always an option.  This is a recipe that you can cook without a long marinate. You can make it up in about 15 minutes and serve in under an hour or marinate overnight and cook the next day.

 

Preparation

1.     Mix all marinade ingredients in a non-reactive container and divide in half.

2.     Place chicken in plastic bag and add marinade, seal and place in refrigerator for 3 hours or up to overnight.

3.     Remove from marinade and pat dry, discard used marinade.

 

Cook

4.     Preheat grill to Medium High (350F – 450°F) and make sure the grates are CLEAN. 

5.     Warm the reserved sauce on a side burner or warming rack.

6.     Place the chicken, skin-side up, on grates to allow the bones to heat up the core for a few minutes then turn it and place it on a new section of the grates to sear the skin. 

7.     After the chicken skin has seared, turn the bird over and baste it with sauce, allowing it to glaze a bit before turning again.

8.     Turn it about every 5 minutes, basting it with sauce each time. 

9.     Remove the chicken from the grill upon reaching the internal temperature of 160°F (instant read thermometer placed in the center of the breast or thickest portion of the meat on thigh – away from bone) and place it on a clean warm plate.

10.  Baste it once more and cover it with aluminum foil and let it stand for at least 10 minutes – allowing for the internal temp of the chicken to rise approximately 10 degrees and continue cooking to your desired internal temperature.

 

NOTE: Use a meat thermometer while cooking to check for doneness – 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.

 

ROTISSERIE:  This recipe can be used in preparing a whole chicken on the rotisserie.  Use the guidelines for heat settings that are appropriate to your grill, basting about every 5 minutes with sauce.

 

Edited by pmillen
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