Ever since Meathead's posting of his recipe for that Hawaiian tropical chicken treat, better known as Huli-Huli Chicken, its remained a mainstay here in the Pit. Once thing that I've noticed is that the classic Hawaiian version is primarily done on open rotary spits, typically spatchcocked or cut into pieces to be grilled via open fire or coals. Nothing wrong with that for sure, but we also prefer to smoke our chicken to both enhance and get that added dimension that the sauce initially provides.
Although smoke has a tendency to diminish the sauce's punch, the result is still a delicious version of this dish that puts it over the top. And of course, in true Troutman tinkering style, I had to modify the recipe to give it a bit more kick.
So let's smoke some Huli-Huli Hawaiian Style Smoked Chicken ,,,,,
Smoked Huli-Huli Chicken
Course: Dinner, also great for left over lunches
Cuisine: Hawaiian and American BBQ
Makes: 6-8 servings
Takes: 30 minutes prep, 6-12 hours marinade, 1-1/2 to 2 hours to smoke
Special Equipment: Large Tupperware vessel for marinating or 2 each 2-1/2 gallon zip lock bags
Ingredients:
1 each - 3 to 4 pound roaster chicken cut into halves (double the marinade below for 2 chickens)
Marinade;
1 cup pineapple juice, canned or bottled, unsweetened (Note 1)
1 1/2 tbsp ginger , freshly grated (Note 2)
1 1/2 tbsp garlic , freshly grated (Note 2)
1/2 cup Meat Mitch Whomp! BBQ Sauce (or tomato ketchup for the faint of heart!)
1/4 cup W Worcestershire sauce (or Lea & Perrins)
1/2 cup soy sauce
1/4 cup Mirin
Juice of 1 lime
1/4 cup brown sugar
1 tbsp Sriracha
2 tbsp rice vinegar (or cider vinegar)
1 tbsp sesame oil
Note 1: Emphasis again in on NOT using sweetened or from concentrate juice. Also be careful on the marinade time, typically 6-12 hours is all you need. The bromelain, a naturally occurring enzyme in pineapple, tends to relax the proteins and begins to "cook" them.
Note 2: Be sure to grate and finely mince your garlic and ginger so they dissolve in the marinade. You'll use this as a basting and finishing sauce so chunks of either should be avoided.
Method:
Marinade:
1. Mix together all the marinade ingredients in a blender and whir until combined. Save all but about 1-1/2 cups full for basting reserve.
2. Place chicken halves into your marinade bag or vessel and pour in the marinade. Make sure you massage the birds getting the marinade in all the cracks and crevices.
3. After refrigerating for 6-12 hours, remove the birds and prepare them for the smoker. Season them with your favorite poultry seasoning along with some 16 mesh black pepper.
Smoking:
4. Fire up your smoker and let it settle in on or about 250*F (or 121*C). Throw a few chunks of you favorite fruitwood on the coals and get the smoke rolling.
5. Place the marinaded chickens on the smoker and let them cook until the breast meat reaches 165*F (74*C) and the dark meat runs up to 180-185*F (82-85*C) or until the juices flow clear.
6. During the cooking process, or every 30 minutes or so, baste the birds with the reserved marinade. That deep rich golden color will begin to develop as the sugars in the marinade begin to char and turn a deep rich patina.
7. Rest your bids, carve them into serving size pieces. Serve along with some grilled pineapple slices for a true taste of the tropics.
Although smoke has a tendency to diminish the sauce's punch, the result is still a delicious version of this dish that puts it over the top. And of course, in true Troutman tinkering style, I had to modify the recipe to give it a bit more kick.
So let's smoke some Huli-Huli Hawaiian Style Smoked Chicken ,,,,,
Smoked Huli-Huli Chicken
Course: Dinner, also great for left over lunches
Cuisine: Hawaiian and American BBQ
Makes: 6-8 servings
Takes: 30 minutes prep, 6-12 hours marinade, 1-1/2 to 2 hours to smoke
Special Equipment: Large Tupperware vessel for marinating or 2 each 2-1/2 gallon zip lock bags
Ingredients:
1 each - 3 to 4 pound roaster chicken cut into halves (double the marinade below for 2 chickens)
Marinade;
1 cup pineapple juice, canned or bottled, unsweetened (Note 1)
1 1/2 tbsp ginger , freshly grated (Note 2)
1 1/2 tbsp garlic , freshly grated (Note 2)
1/2 cup Meat Mitch Whomp! BBQ Sauce (or tomato ketchup for the faint of heart!)
1/4 cup W Worcestershire sauce (or Lea & Perrins)
1/2 cup soy sauce
1/4 cup Mirin
Juice of 1 lime
1/4 cup brown sugar
1 tbsp Sriracha
2 tbsp rice vinegar (or cider vinegar)
1 tbsp sesame oil
Note 1: Emphasis again in on NOT using sweetened or from concentrate juice. Also be careful on the marinade time, typically 6-12 hours is all you need. The bromelain, a naturally occurring enzyme in pineapple, tends to relax the proteins and begins to "cook" them.
Note 2: Be sure to grate and finely mince your garlic and ginger so they dissolve in the marinade. You'll use this as a basting and finishing sauce so chunks of either should be avoided.
Method:
Marinade:
1. Mix together all the marinade ingredients in a blender and whir until combined. Save all but about 1-1/2 cups full for basting reserve.
2. Place chicken halves into your marinade bag or vessel and pour in the marinade. Make sure you massage the birds getting the marinade in all the cracks and crevices.
3. After refrigerating for 6-12 hours, remove the birds and prepare them for the smoker. Season them with your favorite poultry seasoning along with some 16 mesh black pepper.
Smoking:
4. Fire up your smoker and let it settle in on or about 250*F (or 121*C). Throw a few chunks of you favorite fruitwood on the coals and get the smoke rolling.
5. Place the marinaded chickens on the smoker and let them cook until the breast meat reaches 165*F (74*C) and the dark meat runs up to 180-185*F (82-85*C) or until the juices flow clear.
6. During the cooking process, or every 30 minutes or so, baste the birds with the reserved marinade. That deep rich golden color will begin to develop as the sugars in the marinade begin to char and turn a deep rich patina.
7. Rest your bids, carve them into serving size pieces. Serve along with some grilled pineapple slices for a true taste of the tropics.
Enjoy your Hawaiian tropical treat !! As always, Troutman is outta here and on to the next challenge ..... aloha !!!
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