Huli Huli Chicken
This sweet and sticky Huli Huli Chicken will have them coming back for more...and then back again. It's not an exact copy-cat, but that won't matter!
whole, chicken, grill, barbecue, sauce, turn, hawaiian
mine were almost 11 pounds total
lightly packed brown sugar
I used low sodium
toasted sesame oil
1 large lemon
finely grated fresh ginger
about a 1-inch piece
pressed or finely minced
ground black pepper
Mix all of the marinade ingredients together, stirring until the sugar is dissolved.
Place each chicken in a large zipper top bag or bowl.
Divide the marinade and pour over each chicken.
Marinate for at least one hour or over night.
Heat grill. I fired up the two outer burners on my gas grill, and left the center burner OFF.
Place each chicken on a "beer can" chicken stand or slide onto a rotisserie. Reserve the marinade.
Place the chickens in the center of the grill, or cook over indirect heat if possible, basting and turning the chickens every 15 to 20 minutes.
Chicken is done when an instant read thermometer reads 165 degrees. Mine took about one hour and fifteen minutes, so check for doneness after one hour.
Remove chickens from grill and allow to rest for 10 to 15 minutes.
Cut the chicken down the center with a sharp chef knife, then cut in half again so you have 4 quarters.
Serve with Hawaiian Potato Salad and/or rice.
I did not want to spend $110 for a rotisserie kit and second hook, so I bought
2) Beer Can Chicken
deely bops instead.
Three chickens would have fit across my burner if I was having a Luau and needed more.
I also bought some
heavy duty, heat resistant oven mitts
to move the chickens around…the metal gets HOT…so
Placing the chickens on a baking sheet makes them much easier to move outside and back again.
If you do not want to add the sherry, just leave it out.
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