With this delectable smoked chicken recipe, smoky flavors and Huli Huli go together in an irresistible way. Every bite of the chicken is enhanced with a deep smokiness from the slow smoking process, and the marinade infuses it with the ideal balance of savory and sweet flavors.
Ingredients: 1 whole chicken, about 4-5 lbs. 1 cup Huli Huli sauce. 1/4 cup soy sauce. 1/4 cup pineapple juice. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon sesame oil. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. Wood chunks for smoking applewood or hickory.
Instructions: Combine Huli Huli sauce, soy sauce, pineapple juice, minced garlic, grated ginger, sesame oil, smoked paprika, and black pepper to create the marinade. Place the whole chicken in a large zip-top bag or a marinating container. Pour half of the marinade over the chicken, ensuring it is well-coated. Reserve the remaining marinade for basting. Seal the bag or cover the container, then refrigerate and marinate the chicken for at least 4 hours or overnight. Preheat your smoker to 225F 107C and add wood chunks for smoking. Remove the chicken from the marinade and let it come to room temperature for about 30 minutes. Place the chicken on the smoker grates and smoke for approximately 3-4 hours or until the internal temperature reaches 165F 74C. During the last hour of smoking, baste the chicken with the reserved marinade every 20 minutes for added flavor. Once done, remove the smoked Huli Huli chicken from the smoker and let it rest for 10 minutes before carving.
Michele
