BBQ Chicken

[mulester7]

Yeah. It, along with corriander(and cilantro), really tend to cut through all the other flavours for me. In a bad, "who dumped a pound of cummin in this" kind of way.
I have figured out that I'm OK with a bit of it in that rub that I mentioned earlier. Just not what is originally called for.

.....that rub makes leg quarters have a special taste, like a brightness....slop a little under the skin on breast pieces and thighs.....

 

[transmaster]

When is comes the rotisserie chicken, it you don't make it yourself, you can get great rotisserie chicken at Sam's Club. They have open flame rotisseries which they do ribs and chicken with, excellent and cheap.

 

[mulester7]

Jack Be Nimble, Jack Be Quick

.....when the skin side is down.....

 

[rebellovw]

.....when the skin side is down.....

Now :drool:my screen smells like BBQ.

 

[Robinhawaii]

Island style:

Huli huli chicken--the Hawai'i word huli means turn, so keep flipping it on the grill, and baste it. This is often made as a fund raiser for schools and groups here in the islands. Just follow your nose, the sweet smell of the smoke is unmistakable and get in line, it seldom disappoints.

A Hawaiian variation of teriyaki chicken is marinated in a pineapple juice mixture. Turn and baste the chicken every 5 minutes for flavorful, brown, tender meat. Serve over sticky rice.

INGREDIENTS:
5-6 pounds chicken (your preference, boneless thighs are my usual)
1 cup unsweetened pineapple juice
1/2 cup soy sauce (good quality)
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup sherry (drinking NOT cooking sherry!)
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
1/4 teaspoon dry mustard
1 whole star, star anise

DIRECTIONS:
Rinse chicken pieces and pat dry with paper towels. Combine in a bowl pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, mustard, and star anise in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight. (All of the marinade will not fit with 5 pounds of chicken, divide in 1/4-1/2 and reserve for basting).

Grill chicken turning every 5 minutes, baste with remaining marinade after each turning.

Enjoy!

Take care,

Rob

 

[Jeffery]

I love chicken cooked that way, but one thing I'd point out -

Don't baste with used marinade for the last couple of flips, or boil the leftover marinade and then baste as often as you like. There's funky stuff in raw chicken and used marinade that might not get killed off if applied right before taking it off the grill. And you and your guests will know it I personally like to boil the marinade, it reduces/thickens it a little and kills the funk all in one. :thmbsp:

Another fruity marinade base is Jumex Mango or Guava nectar. It already has plenty of sugar, so you can leave out some or all of the extra sugar, but the rest is pretty much right down Rob's list.

 

[Robinhawaii]

I love chicken cooked that way, but one thing I'd point out -

Don't baste with used marinade for the last couple of flips, or boil the leftover marinade and then baste as often as you like. There's funky stuff in raw chicken and used marinade that might not get killed off if applied right before taking it off the grill. And you and your guests will know it I personally like to boil the marinade, it reduces/thickens it a little and kills the funk all in one. :thmbsp:

Another fruity marinade base is Jumex Mango or Guava nectar. It already has plenty of sugar, so you can leave out some or all of the extra sugar, but the rest is pretty much right down Rob's list.

Sorry I make assumptions that people know how to cook safely and hygienically and that a recipe is not always 100% inclusive of common sense. :thmbsp:

Take care,

Rob

 

[Jeffery]

Sorry I make assumptions that people know how to cook safely and hygienically and that a recipe is not always 100% inclusive of common sense. :thmbsp:

Take care,

Rob

I hear ya, but raw marinade makes me queasy just thinking about it. I just put that post in there to make sure somebody who's used to just using sauce from a bottle on chicken didn't find out the hard way. Cause it's a hard way.

That said, three guesses what I'm doing this evening! First two don't count.

 

[rebellovw]

Island style:

Huli huli chicken--the Hawai'i word huli means turn, so keep flipping it on the grill, and baste it. This is often made as a fund raiser for schools and groups here in the islands. Just follow your nose, the sweet smell of the smoke is unmistakable and get in line, it seldom disappoints.

A Hawaiian variation of teriyaki chicken is marinated in a pineapple juice mixture. Turn and baste the chicken every 5 minutes for flavorful, brown, tender meat. Serve over sticky rice.

INGREDIENTS:
5-6 pounds chicken (your preference, boneless thighs are my usual)
1 cup unsweetened pineapple juice
1/2 cup soy sauce (good quality)
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup sherry (drinking NOT cooking sherry!)
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4 green onions, chopped
1/4 teaspoon dry mustard
1 whole star, star anise

DIRECTIONS:
Rinse chicken pieces and pat dry with paper towels. Combine in a bowl pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, mustard, and star anise in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight. (All of the marinade will not fit with 5 pounds of chicken, divide in 1/4-1/2 and reserve for basting).

Grill chicken turning every 5 minutes, baste with remaining marinade after each turning.

Enjoy!

Take care,

Rob

Man - thanks Rob - that sounds awesome and will be something that I try next.

Thanks again,

 

[rebellovw]

That said, three guesses what I'm doing this evening! First two don't count.

Good luck with your Chicken! By the way - the fun part is to sit outside with a cold beer and enjoy the smoke. My wife is like - "you smell like a BBQ" so? Isn't that a good thing?

 

[mulester7]

.....just remember sugar and flour burn quickly, and I mean flour like in ketchup if it was added....sauced, skin-side down, with chicken?....double threat....marinating is one thing, but brushing on sauce right off the bat is another....it just makes burning more likely, and 99% of the sauce will fall off into the fire anyway.....

.....it's imperative your coal bed be able to breathe from underneath....the natural flues up through the layers will become apparent....it's best to observe this sipping sweet tea sitting down.....

.....yes, pull up a patio chair to your Weber 22, and do everything sitting down, start to finish....for the entire operation, I sit in a $2.99 green plastic chair and use two small plastic tables, all three pieces are from Wal-Mart....here's all you need, the base 22 and 1/2 inch model.....

http://weber.com/grills/series/one-touch/one-touch-silver-225

 

[Robinhawaii]

Look I didn't invent this, it's how it's done here... http://en.wikipedia.org/wiki/Huli-huli_chicken

Here is a guy on the Mainland making it on a Weber: http://youtu.be/HWgd33VfUX8 this isn't your Mama's bubba kew; sometimes different can be good. :yes:

Take care,

Rob

 

[rebellovw]

Look I didn't invent this, it's how it's done here... http://en.wikipedia.org/wiki/Huli-huli_chicken

Here is a guy on the Mainland making it on a Weber: http://youtu.be/HWgd33VfUX8 this isn't your Mama's bubba kew; sometimes different can be good. :yes:

Take care,

Rob

I watched that youtube video - man that looks great- I've got to get one of those baskets to put the chicken in. Thanks again

 

[Jeffery]

Good luck with your Chicken! By the way - the fun part is to sit outside with a cold beer and enjoy the smoke. My wife is like - "you smell like a BBQ" so? Isn't that a good thing?

I used Rob's recipe except for Guava nectar instead of pineapple juice. It was delicious, and an added bonus was the way it smelled up the office when I heated some up in the microwave this morning.

Even though there's sugar in the marinade/basting sauce, it is really thin and doesn't burn as long as you keep it flipping - remember the name!

I make jalapeno stuffed, bacon wrapped BBQ shrimp skewers that I put sugary sauce on when it's uncooked and use the fire to caramelize and set the glaze, no saucing after it goes on the grill. So you can pull it off. On the shrimp, I roast, peel, and julienne the jalapenos and cook the bacon in the microwave until it's nearly done but still pliable. This way the shrimp, peppers, bacon, and sauce are all done at the same time - no rubbery shrimp or raw bacon.

 

[KrisM]

Good luck with your Chicken! By the way - the fun part is to sit outside with a cold beer and enjoy the smoke. My wife is like - "you smell like a BBQ" so? Isn't that a good thing?

You forgot the music along with the beer and smoke.

In all seriousness, one of my favorite things is some tunes on the garage system, a cold beverage, and keeping an eye on the grill. Especially when I have a house full of people.

 

[Jeffery]

My favorite part is watching the plume of smoke drifting down the yards in the neighborhood, and nothing smells like some grilled chicken smoke. I guarantee there'll be half a dozen plumes down the block tonite :thmbsp:

 

[rebellovw]

You forgot the music along with the beer and smoke.

In all seriousness, one of my favorite things is some tunes on the garage system, a cold beverage, and keeping an eye on the grill. Especially when I have a house full of people.

Oh yes there is definetly tunes present - coming out my window (my neighbors are far away)

 

[mulester7]

My favorite part is watching the plume of smoke drifting down the yards in the neighborhood, and nothing smells like some grilled chicken smoke.

.....sometimes I'll fire-up the Weber at 1-2 in the morning, on a cool Spring night when surely some people are sleeping with their windows open....yeah, leg quarters, hour and a half....am I worthless or what?....I grill on the patio inside a redwood fence, with a small flashlight clenched in my teeth, sitting down....nobody knows where it's coming from .....

 

[John James]

.....sometimes I'll fire-up the Weber at 1-2 in the morning, on a cool Spring night when surely some people are sleeping with their windows open....yeah, leg quarters, hour and a half....am I worthless or what?....I grill on the patio inside a redwood fence....nobody knows where it's coming from .....

 

[rebellovw]

I gave Rob's Huli Chicken recipe a try - came out great. Thanks Rob!