Huli-Huli Chicken

[DATsBBQ]

There are as many versions of this as there are rubs for for ribs, but this one works well for me.

Huli Huli (turn-turn) sauce

1/3 cup Sherry
1/3 cup Pure cane sugar
1/3 cup Ketchup (I use Hunts)
1/3 cup Soy sauce (med body)
1 2" piece of ginger, peeled
2 - 3 cloves garlic, peeled.

Add all above to a pot. Bring to a boil, reduce to simmer. Simmer until it thickens up a bit. Sauce is thin, not thick.

Remove from heat, strain out and dispose of ginger and garlic. Keep the sauce

Prepare grill for grilling. Take chicken (what ever pieces you like) and rub with Sesame Oil. Grill the chicken until it starts to brown. Turning often. Apply Huli Sauce turning chix often so the the sauce doesn't burn. The idea is to build up a glaze. Repeat, repeat and so on until chicken is done.

Hint, when doing breasts I'll finish them with indirect heat.

Chicken should be a nice mahogany red with a few blacken grill marks. If it looks like a brisket (black), well son time to start over.

[NewBQ]

Thanks Dave , I think I'll save this one!

[DATsBBQ]

Folks that ate the Huli-Huli chicken at the event wanted the recipe real bad. I told 'em I'd only post it the Texasbbqforum.com. Wonder if the lurker count has gone up

BTW, its Stephen Raichen's recipe that is in one of his books.

[ChileFarmer]

Dave gonna give that one a try for sure. CF