gregbooras
Moderator
This is my first shot at this at making the Huli-Huli chicken. I just put the chicken in the smoker at 235 degrees, I will post once it gets done!
Smoked Huli-Huli Chicken
Meat:
1 (5-6 lbs.) Spatchcocked Chicken
Brine Ingredients:
128 oz. water
160 grams sea salt
½ cup brown sugar
1 T onion powder
1 T garlic powder
¼ cup Moore’s Teriyaki Marinade
Sauce Ingredients:
18 oz. (3 six ounce cans) pineapple juice
¼ cup Moore’s Teriyaki Marinade
¼ cup BBQ sauce (you can also use ketchup)
¼ cup brown sugar
2 t. minced garlic
2 t. ginger paste
2 t. Sriracha Sauce (or your favorite hot sauce)
1 T apple cider vinegar
Wood:
2 oz. Olive
Directions Brine:
In a sauce pan over medium heat stir 32 oz. of water, salt, sugar, onion powder, garlic powder and ¼ cup Moore’s marinade until dissolved.
Add mixture to the brining bucket and then add an additional 96 oz. of water. Place in refrigerator overnight to cool.
Brine the chicken for 4 hours, remove from brine and rinse, pat dry. Next rub chicken with mustard and coat with BBQ seasoning. Place in the refrigerator until time to smoke.
Sauce :
Combine pineapple juice, sugar, Teriyaki marinade, BBQ sauce, apple cider vinegar, garlic, ginger, and Sriracha in empty saucepan and bring to a boil. Reduce heat to medium and simmer until the sauce thickens, you can also add a bit of starch if needed. Place in the refrigerator until needed.
Directions:
Place chicken on the second rack from the top and set smoker to 235 degrees. Smoke until temp reaches 155 degrees, remove from smoker and apply sauce to chicken. Reverse sear the chicken on the grill until temp reaches 165 degrees.
Greg
Smoked Huli-Huli Chicken
Meat:
1 (5-6 lbs.) Spatchcocked Chicken
Brine Ingredients:
128 oz. water
160 grams sea salt
½ cup brown sugar
1 T onion powder
1 T garlic powder
¼ cup Moore’s Teriyaki Marinade
Sauce Ingredients:
18 oz. (3 six ounce cans) pineapple juice
¼ cup Moore’s Teriyaki Marinade
¼ cup BBQ sauce (you can also use ketchup)
¼ cup brown sugar
2 t. minced garlic
2 t. ginger paste
2 t. Sriracha Sauce (or your favorite hot sauce)
1 T apple cider vinegar
Wood:
2 oz. Olive
Directions Brine:
In a sauce pan over medium heat stir 32 oz. of water, salt, sugar, onion powder, garlic powder and ¼ cup Moore’s marinade until dissolved.
Add mixture to the brining bucket and then add an additional 96 oz. of water. Place in refrigerator overnight to cool.
Brine the chicken for 4 hours, remove from brine and rinse, pat dry. Next rub chicken with mustard and coat with BBQ seasoning. Place in the refrigerator until time to smoke.
Sauce :
Combine pineapple juice, sugar, Teriyaki marinade, BBQ sauce, apple cider vinegar, garlic, ginger, and Sriracha in empty saucepan and bring to a boil. Reduce heat to medium and simmer until the sauce thickens, you can also add a bit of starch if needed. Place in the refrigerator until needed.
Directions:
Place chicken on the second rack from the top and set smoker to 235 degrees. Smoke until temp reaches 155 degrees, remove from smoker and apply sauce to chicken. Reverse sear the chicken on the grill until temp reaches 165 degrees.
Greg
That reverse-sear, on a spatchcocked bird, wreaks havoc with the skin! Shrinks it up like jerky, and quick! I don't bother with it anymore either.
