HULI HULI CHICKEN FROM AMAZINGRIBS.COM
Steps:
- Marinade: 1) Mix all the ingredients together in a saucepan and simmer gently for about 10 minutes. You can refrigerate it for several weeks. Chicken: 2) Pour marinade in a large bowl, or better still, into a large zipper bag. Add the chicken. Marinate for at least 3 hours, as long as 24 hours. 3) Set up the grill for 2-zone cooking and preheat it so the indirect side is about 325°F. Pour the marinade into a sauce pan and bring to a boil to pasteurize it so it can be used for basting. Keep cooking until it reduces significantly, perhaps 25%. 4) Roast the chicken with the lid down on the indirect side of the grill. Huli it (turn it) frequently so the sugar in the sauce doesn't blacken. After turning, paint the upper surface with a layer of the sauce. 5) Take the meat's temp, and as it approaches 150°F, stop basting so you don't contaminate the cooked meat with juices in the marinade from the brush. Discard the sauce. When it hits 150°F, move the meat over the direct heat, skin side down to crisp the skin. Check it every minute or two to make sure it is not burning. When the white meat is 165°F and the dark meat 170 to 175°F, you're ready for your luau. Notes: About the chicken broth. Feel free to substitute white wine, sherry (it doesn't matter if it is dry or sweet in this recipe), or even water. About the vinegar. If you wish you can swap some fresh lemon or lime juice for all or part of the vinegar. About the Sriracha. Sriracha is a garlicy hot chile paste. It is special and widely available, but if you can't get it, feel free to use whatever hot sauce you have around. This quantity is not very hot, especially when painted on chicken, but you can use less or add more to your taste.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Faisal Choudary
[email protected]This recipe is easy to follow and the chicken turns out perfect every time. I love the crispy skin and the juicy meat. The sauce is also delicious.
Edna Eyong
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The chicken is so moist and flavorful, and the sauce is amazing. I will definitely be making this again.
IrshadMayo IrshadMayo
[email protected]This chicken is delicious! I love the sweet and tangy sauce. It's perfect for a summer cookout.
Tina Joretta
[email protected]I made this recipe for a party and it was a hit! Everyone loved the chicken. It was so moist and flavorful.
Bea Olowosagba
[email protected]This recipe is a keeper! The chicken is so moist and flavorful. I will definitely be making this again.
Justin Dornan
[email protected]I followed the recipe exactly and the chicken turned out dry and tough. I'm not sure what I did wrong.
mohamed sheriff
[email protected]This chicken is so good! The sauce is perfect and the chicken is cooked perfectly. I will definitely be making this again.
Joseph Junior
[email protected]I love the flavor of this chicken. It's a bit spicy, but not too much. The sauce is also very good. I served it over rice and it was a hit with my family.
Salahuddin Salisu
[email protected]This recipe was easy to follow and the chicken turned out perfect. I used boneless, skinless chicken thighs and they were cooked through and juicy. The sauce is delicious and I will definitely be making this again.
Eman Habaza
[email protected]Amazingly moist and flavorful chicken. The sauce is tangy and sweet, with just the right amount of heat. I will definitely be making this again!