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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