Easy Huli Huli BBQ Chicken Recipe
Popularized in Hawaii as a rotisserie chicken dish (huli means "turn"), I have adapted it for a charcoal grill. The chicken is butterflied before grilling, which leads to more even cooking.
If you don't grill much, have a meat thermometer handy.
(If you prefer to cook it whole, us a V rack and keep the chicken elevated over direct heat.)
Ingredients
- 2 - 4 lb. or slightly less weight whole chickens, washed, butterflied,
- salt and pepper
- Huli Huli Glaze:
- 3/4 cup pineapple juice
- 1/2 cup light brown sugar
- 1/2 cup ketchup
- 1/4 cup fresh lime juice
- 1 tsp. ginger powder
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
Directions
- Using regular charcoal, fire up the grill for direct and indirect heat.
- Have a bit of mesquite wood on hand and add it occasionally.
- Rub salt and pepper on the chickens.
- When grate is hot, place chickens, breast up, on indirect heat.
- Make the glaze by heating the ingredients in a saucepan. Simmer 5 minutes. Remove from heat.
- After 40 minutes, move the chickens, breast down, to direct heat.
- Cook another 20-30 minutes. Begin checking temp of thighs.
- When thighs register 155 degrees, start applying the glaze to the chicken, turning it every few minutes, as not to burn.
- Chicken is done when the thighs register 175 F.
- Remove to a platter, tent with foil.
- Let rest 10 minutes.
- Cut in pieces and serve with remaining sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 229mg | 10% |
| Potassium 164mg | 5% |
| Total Carbs 28.6g | 8% |
| Dietary Fiber 0.3g | 1% |
| Sugars 25.82g | 17% |
| Protein 0.65g | 1% |
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Reviews
July 1, 2012
I use to live in Hawaii and this chicken was sold in front of churches or schools as fund raiser with elbow macaroni salad loaded with mayo and white rice every weekend.
It didn't matter where and what group sold it it was always great. They always used Hickory wood that grows in abandence on the islands. It gives this distinked flavor. ( Don't smoke it just use the hikory wood as coal to cook with) This is really close recipe to the one I learned from the locals. I will post it soon. Myra thank you so much for being my inspiration. I was debating where to start posting my collection of recipies. I now know thanks to you. :)I've cooked/tasted this recipe!
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