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Huli Huli Chicken Recipe

   
 

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     Huli Huli Chicken

Category   Entrees - Maindishes
Sub Category   Grilling

Ingredients
3/4 cup pineapple juice
1/2 cup plus 1 T light brown sugar
1/2 cup ketchup
1/4 cup fresh lime juice (2 limes)
1/4 cup soy sauce
1 T minced ginger
2 garlic cloves minced
1 T salt
1 tsp pepper
 
2 3 1/2 to 4 pound whole chickens

Instructions
Simmer 1/2 cup of the pineapple juice, 1/2 cup of the brown sugar, ketchup, lime juice, soy sauce, ginger, and garlic in a small saucepan over medium heat until thickened and glaze measures about 1 3/4 cups, 8 - 10 minutes. Transfer 1/2 cup of the glaze to a medium bowl stir in the remaining 1/4 cup pineapple juice and set aside for serving. Spray a large v rack with vegetable spray. Combine the remaining 1 T sugar, salt and pepper in a bowl. Pat the chickens dry with paper towels & rub the sugar mixture evenly over the chickens. Poke the skin all over with the3 tip of a sharp knife, Tuck the wings behind the backs & tie the legs together with butchers twine. Arrange the chickens breast side up in the prepared v-rack.
For a charcoal grill open the bottom grill vents halfway. Light a large chimney starter filled with charcoal briquettes (100 briquettes-6quarts). When the coals are hot pour them in an even layer over the grill. Set the cooking grate in pace, cover & open the lid vents halfway. Heat the grill until hot, about 5 minutes. For a gas grill, Turn all the burners to high, cover & heat the grill until hot, about 15 minutes. Turn all the burners to low. (Adjust the burners as needed to maintain grill temperature around 325 degrees. Clean and oil the cooking grate. Place the chickens in the v-rack on the grill. Cover and cook until the back of each chicken in well browned, about 30 minutes.
Wearing oven mitts or using a pair of tongs flip the chickens breast side down in the v-rack. Cover and continue to cook until the breasts are well browned & the thighs register 155 degrees on an instant read thermometer, 30 to 40 minutes longer. Brush the chickens with some of the glaze and continue to cook covered until the breasts register 160 - 165 degrees or the thighs register 175 degrees 15 to 25 minutes longer, flipping and glazing the chicken every 5 minutes.
Transfer the chickens to a carving board, tent loosely with foil and let rest for 10 minutes. Carve the chickens and serve with reserved sauce. When my husband barbecues this, he splits the chicken in half and just puts the chicken on a top rack and doesn't turn it. It turns out really good.
Serving Suggestions
Serve with Hawaiian Macaroni Salad


Originally Submitted
8/24/2013





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