Hawaiian Huli Huli chicken skewers – Schueys BBQ

Huli Huli chicken is an Hawaiian dish, I wanted to make it into a more street style food and why I have made these Huli Huli chicken skewers.

Is this an authentic recipe, no it isn’t because I’m not from Hawaiia. I’m from Melbourne Australia barbecuing Huli Huli chicken my way. The flavours are popping, the chicken is tasty and you will love it.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

#chicken #bbqchicken #hulihulichicken #chickenskewers #webergrill #tastyfood #easyrecipes #schueysbbq #australianbbq #aussiebbq

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Main Ingredients:
1.5kg (3.3lbs) of chicken thigh (skinless and boneless)

Marinade and glazing Sauce Ingredients:
½ cup of light soy sauce
½ cup of ketchup
½ cup of brown sugar
2 tablespoons of rice wine vinegar
2 tablespoons of sesame oil
1 tablespoon of sriracha sauce
1 tablespoon of minced garlic
2 teaspoons of minced ginger
1 cup of canned pineapple juice

Garnish Ingredients:
Pineapple slices from can

Items Used:
Weber Go Anywhere – https://geni.us/xRNI6
Hammer Stahl 8 Inch Chef Knife – https://geni.us/9Bby
Black Nitrile Gloves XL x 100 – https://geni.us/BbRUCq
Wooden Skewers

Feeds: 6

Style of cooking: direct grilling

Preparation Time: 12 hours

Cook Time: 20 minutes

Cook Temp: High direct grilling

Cook to internal Temp : 74c (165f) or further

Rest Time: N / A

Cuisine: Hawaiian / Australian

Hydration: 1 x beer

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Gasmate 220 Gram Butane RVR Cartridges 4 pack – https://geni.us/bX500
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The Good Hurt Fuego by Thoughtfully, Extreme DIY Hot Sauce Set – https://geni.us/AAuF0f2

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not even the colel can make his chicken taste this good hly means turn in Hawaiian so if you’re not turning some chicken on your grill this weekend now that should be illegal let’s get into it today we’re going to make hawaian hully hully chicken skewers now all up this Cook’s going to take 20 minutes or for those of you who love to use my beer timer you’re looking at a one be cook cheers for some reason if you already think you like this video how about giving it a thumbs up to make this recipe we need some chicken thighs boneless and skinless is what you should ask your butcher for just like I did when I went down to see Mick the master chicken Fiddler down at gibs and premium meat and picked up this 1.5 kg for chicken thighs as always before we prep our chicken glove up and get them out of the bag using a sharp knife you just want to slice these into even chunks I usually go around 25 mil in thickness and then place the chicken pieces into a container or Bowl if that’s your thing I convert all metric measurements into imperial for the small minority that refuse to change to a better system it’s true because it’s science now we need to make the hully hulie sauce so into a bowl for every 1.5 kg of chicken you you want to add half a cup of light sea sauce half a cup of ketchup half a cup of brown sugar 2 tspoon of rice wine vinegar 2 tbspoon of sesame oil 1 tbspoon of sriracha sauce 1 tbspoon of minced garlic 2 tpoon of minced ginger and add 1 cup of canned pineapple juice this has to be canned pineapple juice cuz the bromine enzyme in pineapple juice is too strong and it’s going to break down our chicken way too much if we leave it marinating overnight like we need to now during the canning process the brolene enzyme breaks down and is reduced in strength because it is subjected to high heat during that canning process now just mix up the marinade and pour it over the chicken once the chicken is all covered with that marinade we’re going to pop it in the fridge overnight or for a minimum of 6 hours hey I see you just shared this video with your friends cheers the chicken has been marinating away overnight so we can start to make our skewers I have soaked these wooden sticks of stabbing in water for over an hour now this should help prevent them from fully burning while we’re grilling the chicken because they’re moist SM now grab a skewer grab some chicken and stab it on the stick and just repeat this process until you have a skewer full of chicken and then keep doing this to all of the chicken until you have an army of hully hully chicken skewers and once all done just pop these aside if you don’t have access to skewers grab a tree and a knife and start whittling away today I’m going to be using my Weber go anywhere and I’m going to pair it up with my 100 Mil Riser and my habach grill that I grabbed from rub and Grub over in South Australia because I want to be cooking over a direct heat today and how I’ll start the setup is by removing the lid because we won’t be needing that and I’m going to open up those ball vents this is going to allow as much air flow to our fuel as possible I’m also going to put the riser in place and then 3/4 fill a Chimney Starter with lump charcoal light it up and once it’s fully ashed over dump that into the ga and then using an old pair of tongs we’re going to spread out that charcoal so we get even heat throughout the entire GA carefully put the grill back in place and now put the right Grill on the habachi grill and we’re going to let that warm up for 5 minutes if you haven’t subscribed to the channel yet this look of disappointment is for you now what do we do with all this leftover sauce that had raw chicken marinating in it uh surely we drink it come on don’t be silly grab a sauce Spin and a strainer and we’re going to strain the liquid through that strainer removing any small pieces of chicken and other crap then placing this over a high heat and then bringing the liquid to a full rolling boil and don’t forget to stir it while this is happening by bringing the liquid to our boil we are exceeding the food safe temp of chicken which is 24° C and therefore we’re killing off any bacteria in there and once boiled we can turn down the temp and we’re going to let this simmer for 15 minutes that’s going to allow it to reduce and thicken up a bit and then once that 15 minutes is up we can put this aside and this will be our basting Source liquid boils at 100° C so whatever bacteria was in that marinade is dead done dusted unable to survive why because of science you know what you’ve just been schooled once the Grill’s had time to warm up we can get our hully hully chicken on and just place as many chicken skewers on the grill that you can fit I like to use both sides and then just grab the sauce span of hully hulie sauce and we’re going to start basting all of the chicken skewers and after about a minute we’re going to turn the skewers is over and we’re going to base them again in that hully hully sauce and keep doing this until the chicken is fully cooked and how we know this by using an instant read thermometer we need the internal temp of chicken to reach 74° C to be considered no death chicken and as we are using a dark meat the chicken thigh we can actually push that internal temp a little further to 80° C and that way it’ll help break down all of that Conn tissue but don’t worry even though we’re pushing it a little bit further it’ll still stay most comment below and tell me what your favorite street food is the chicken is done and we can get it off the grill and put it onto a platter this Hawaiian hully hully chicken smells amazing nice now not to waste anything what are we going to do with the pineapple slices that came out of the can Grill them now we need to remove this Riser because that charcoal has burnt down and we can put the original Grill back in place because it has thicker bars on it perfect for grilling our pineapple just place the pineapple slices on the grill in a single layer now we don’t want to waste any of that basting sauce it’s got plenty of sugar in it and it’s going to help caramelize the pineapple up perfectly on the grill and then flip the pineapple back over and brush brush this side as well and we’re just going to grill the pineapple until you’re happy with the color on it and then once you’re happy with the color of your pineapple add it to the platter with your Hawaiian hully hully chicken and serve immediately these are tasty and cheap and something you can feed a big crb nice and easy enjoy