Chicken Huli Huli
Want to make rotisserie chicken on the barbecue? Try this Hawaiian chicken Huli Huli recipe
“Huli” is the Hawaiian word for turn or flip, and it immediately reveals that this tropical chicken is best prepared on a rotisserie. However, not everyone has a rotisserie at home, so I’ll also provide you with an indirect BBQ method without a rotisserie.
You can find this recipe in: BBQ Snack Attack.
The ingredients:
(voor 4 personen)
- 4 coquelets (small roosters)
- 4 tablespoons chives, thinly sliced
Pineapple marinade:
- 12 garlic cloves, finely chopped
- 100g ginger, peeled and grated
- 1 madame-jeanette pepper, seeds removed, finely chopped
- 160g honey
- 120ml pineapple juice
- 120g ketchup
- 120ml soy sauce
- Salt and black pepper
- 1 tablespoon sunflower oil
- ½ pineapple, peeled, core removed, and cut into small cubes
What you need:
- large BBQ/grill with rotisserie or BBQ with a lid
- small skillet
- meat thermometer
How to make:
Preperation: 3 uur
Cooking: 45 minuten
MARINADE
For the marinade, combine all the ingredients in a bowl. Heat the sunflower oil in a small skillet or frying pan and gently sauté the pineapple cubes until they become soft. Add 1/5th of the marinade to this and cook briefly until the marinade thickens. Set aside and let it cool.
**ROTISSERIE METHOD**
Place the coquelets in a large bag and add the remaining marinade. Seal the bag (removing as much air as possible) and distribute the marinade evenly over the chickens. Let them marinate in the refrigerator for approximately 3 hours.
Prepare a BBQ with direct heat and a rotating rotisserie spit, heating it until it reaches a temperature of 165°C at spit level. Remove the chickens from the marinade (save it) and thread them onto the spit.
Cook the chickens, rotating, for about 30 minutes until they reach a minimum internal temperature of 72°C in the thigh. While the coquelets are cooking, simmer the used marinade in a small pan over low heat until it begins to thicken.
Use the reduced marinade to baste the chickens in the final minutes. Remove the chickens from the spit, serve with the pineapple chutney, and garnish with chives.
**INDIRECT METHOD**
Using poultry shears or a chef’s knife, remove the backbone from the coquelets and open them up. Place the chickens in a large bag and add the remaining marinade. Seal the bag (removing as much air as possible) and distribute the marinade evenly over the chickens. Let them marinate in the refrigerator for approximately 3 hours.
Prepare a BBQ for indirect grilling and heat it until it reaches a temperature of 170°C. Remove the chickens from the marinade (save it), place them on the grill, and cook for approximately 45 minutes until the chickens reach a minimum internal temperature of 72°C in the thigh.
While the coquelets are cooking, simmer the used marinade in a small pan over low heat until it begins to thicken. Use the reduced marinade to baste the chickens in the final minutes. Remove the chickens from the BBQ, serve with the pineapple chutney, and garnish with chives.
