We had a hankering for chicken yesterday. Decided to try Huli Huli Chicken. Basha's had chicken parts on sale for $.88/lb so I loaded up on thighs, legs and breasts. About 10 lbs worth. Used the recipe below:
Marinade: (I tripled this, saving aside a third for glazing during the cook)
1/3 cup ketchup
1/3 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup sherry
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
Worchestershire sauce to taste
Sriracha or Asian chili paste (or red pepper flakes) to taste
Squeeze a lemon in if you've got one
I substituted chinese rice wine for the sherry, and added half a can of frozen pineapple concentrate.
Marinated the chicked for about 6 hours.
Set up two Weber kettles for indirect, using the firebrick method, with a water-filled drip pan in each. Smoke roasted the chicken for about 40 minutes at 375 degrees, then moved the pieces directly over the hot coals for another 7-8 minutes, glazing the chicken with the remaining (safe) marinade.
My wife is a white meat girl and the piece she had was so juicy you could have wrung it out like a sponge. I stuck to the legs and thighs! Wow! What a treat! Served the chicken with a small green salad, and had peanut butter cookies for dessert.
Sterling Skouson
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