Ingredients:
- - 1 Chicken cut into halves
- - 1 cup pineapple juice
- - 1/2 cup ketchup
- - 1/4 Brown Sugar
- - 1/4 Soy Sauce
- - 3-4 Cloves Minced Garlic
- - 1'' Minced Ginger
- - 2 tbsp Rice Vinegar
Instructions:
STEP #1
Prepare your chicken by removing the backbone and then cutting the chicken into two halves. Place the chicken in a ziplock bag. Once that is done, begin mixing together your Huli Huli sauce in a bowl then pour 3/4 of the Huli Huli sauce into the ziplock bag. Remove as much air as possible from the bag and place it in the fridge to marinate for a minimum of 4 hours but ideally overnight.
SETP #2
After your chicken has sat in the Huli Huli sauce for a while remove it from the bag and place it onto your preheated grill on the indirect side and begin cooking at 325F. After 20 minutes flip the chicken and brush on some Huli Huli sauce, then close the lid and continue cooking until your Huli Huli chicken is at 150. NOTE: Your chicken isn't fully cooked at this point.
STEP #3
Once your chicken has reached 150F move it directly over the coal and continue to bast and flip every 30-40 seconds so that the sugars don't fully burn. It is normal for the chicken to char slightly but you want to watch it closely so that it doesn't burn dark.
NOTE: if your chicken gets a bit too dark but isn't up to temperature yet, move it back to the indirect side to let it finish coming up to the last final degrees.
Step #4
Once your chicken has reached an internal temperature of around 165 remove it from the grill, let it rest for a few minutes and then enjoy your feast!