YIELD:
4
PREP TIME:
15 Minutes
COOK TIME: 30 minutes
COOKING METHOD: Grilling
INGREDIENTS
½ chicken fryer per person
1/4 cup soy sauce
1/4 cup ketchup
1/8 cup chicken broth
1/8 cup pineapple juice (optional)
2 Tbsp Worcestershire sauce
1 Tbsp fresh ginger minced and smashed to form paste that emulsifies
1 Tbsp garlic minced and smashed to form paste that emulsifies
1 tsp dry Chinese-style mustard
2 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 folks 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 marinade overnight is not always an option. This is a recipe that you can make up in about 15 minutes and serve in under an hour or marinate overnight and serve cook the next day.
Preparation
The recipe is for enough sauce to marinate and baste one serving, so multiply it by the number of servings (1/2 chicken per person) you are preparing.
Mix all ingredients (not chicken) in non-reactive container and divide in half.
Place chicken in plastic bag and add marinade, seal and place in refrigerator for 3 hour or up to overnight. Remove from marinade and pat dry, discard used marinade.
Method:
Preheat grill to Medium High (350F – 450F degrees) and make sure the grates are CLEAN.
Warm the reserved sauce on side burner or warming rack.
Place chicken skin-side up on grates to allow bones to heat up the core for a few minutes then turning and placing on new section grates. After the chicken skin has seared, turn over and baste with sauce allowing it to glaze a bit before turning. Turn about every 5 minutes, basting with sauce each time.
Remove chicken from grill when reaching the internal temperature of 160F (instant read thermometer placed in the center of the breast or thickest portion of the meat on thigh – away from bone) and place together on clean warm plate, baste once more and cover with aluminum foil and let stand for at least 10 minutes – allowing for the internal temp of the chicken to rise approximately 10 degrees and continue cooking to desired internal temperature
NOTE: Use a meat thermometer during cooking to check for doneness – 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
Rotisserie Style: This same 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.