Huli Huli Chicken - How To Make Huli Huli Chicken on the Grill Easy
Huli Huli Chicken - How to Make Grilled Huli Huli Chicken on the BBQ EASY ** SEE OUR BBQ ACCESSORY GUIDE:
In this Huli Huli Chicken video, we will teach you how to make delicious Hawaiian style huli huli chicken on the grill. This huli huli chicken Recipe is one that is simple to do and will be perfect for any weekday cook! We made this on the Weber Kettle, but you can also do this on any grill. Everything you need to know is below.
______________________________________________________________________________________________
JOIN MY PATREON -
**DONATE to Postal Barbecue and help us create more great content: **
______________________________________________________________________________________________
ITEMS USED - (Recipe Below)
Weber Kettle (classic)
(USA)
(CDN)
Pit Barrel Cooker
Dalstrong 8'' Chef Knife (10% OFF PROMO CODE - POSTALBARBECUE )
Slow N Sear Plus (for 22’’ Kettle Grills)
THERMOWORKS THERMAPEN MK4
THEMOWORKS SMOKE
BBQ DRAGON
CHIMNEY OF INSANITY
Napoleon Professional 5 Piece tool set
(USA)
(CDN)
_____________________________________________________________
HOW TO MAKE HULI HULI CHICKEN
______________________________________________________________
WHAT YOU WILL NEED:
- 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 tbs Rice Vinegar
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 than pour 3/4 of the huli huli sauce into the ziplock bag. Remove as much air as possible from the bag and place in the fridge to marinade for a minimum 4 hours but ideally overnight.
SETP #2
After your chicken as sat int he 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 ever 30-40 second 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 if finish coming up 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!
That’s it!
Did you miss our last two episodes? Catch up below.
**** Video Gear Used ****
Canon 6D
Canon 80D
(USA)
(CDN)
Rode Video Mic Pro
(USA)
(CDN)
Canon S120
(USA)
(Canada)
Gorillapod
(USA)
(Canada)
Neewer LED Lights
(USA)
To follow us online visit one of our social sites below.
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
About this video:
In this Huli Huli Chicken video, Jabin from Postal Barbecue will teach you How to Huli Huli Chicken on the weber Kettle Grill. This easy Hawaiian style Huli Huli Chicken is a one that tastes great and can be cooked on any bbq. Enjoy.
#hulihuli #BBQRecipes #hulihulichicken
How To Make The Perfect Roast Chicken - Spatchcock Chicken Recipe
Today we are going to make a Whole Roasted Chicken. It seems like a lot of people are a bit reluctant to try cooking a chicken whole. Here, we are going to cover a method that will make this process much easier for you. It may have a funny name, but a Spatchcock Chicken Is no joke! Let's Make it Happen.
The knife used in this video can be found here - dalstrong.com (enter the code mrmakeithappen at checkout and get 10% off of your purchases)
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Thanks for your support.
Amazon Store:
Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
Blog:
Support The Show:
Get my Recipe E-Book for 50% OFF -
Music By: Tony Alpha
SoundCloud:
Ingredients: Grocery List
1 3-4 lb Whole Chicken (neck and giblets removed)
1 stick of butter
1 lemon (you can add an orange too if you want)
1 package Fresh Poultry Herbs (sage, rosemary, thyme)
3-4 cloves garlic
1 onion (sliced)
salt, pepper, garlic, onion powder, BBQ or Creole seasoning, Italian seasoning
Directions:
Preheat oven to 400 degrees
Start by removing the backbone of the chicken. Take your kitchen scissors and cut down each side of the backbone and remove it. Next, take a sharp knife and press down on the back of the breast bone until you hear a crack. Use your hands and break through the breast bone so that the chicken lays flat.
Trim any excess fat or skin and dry the entire bird thoroughly with paper towels. Season the back side and flip over to the breast side.
Brush olive oil on your dried chicken skin. This will help you get color and allow your seasoning to stick. Season the chicken with whatever you prefer.
Once the chicken is seasoned thoroughly, build your bird nest in your skillet or roasting pan. Lay down the sliced citrus, onions, garlic, and fresh herbs. Place the bird, breast side up, on top of the nest.
Place the skillet or roasting pan into the oven or smoker at 400 degrees for about an hour or until the breast meat registers 165 degrees. (Dark meat can be 175-180)
Add butter toward the end of the cook and baste the chicken if desired. (Reserve the butter and drippings for gravy if you'd like)
Spatchcock a Chicken with Chef Eric Crowley, Chef Eric's Culinary Classroom, West LA/CA
Butcher Chicken - this allows the chicken to lay flat and cook faster - great for grilling and the best way to prepare /cook chicken quickly and deliciously! Get your knife and join in!
Master Chef Cooking Video Series 12 Episodes to become an expert
Culinary Classroom Video Series
Shop here
Learn the basics of cooking: from knife skills to full course meals and desserts, emphasizing ingredients, cooking theories, and techniques. Chef Eric Crowley created and stars in a NEW cooking video series for students of all skill levels to learn remotely. He takes great pride in patiently focusing on each of his students to motivate them to reach their goals and develop superb culinary skills. This has equipped him to take his classroom virtual. The full twelve video series is available for purchase, and it comes with a PDF version of Chef Eric’s new cookbook. Individual videos with the accompanying chapters are also available for purchase. In creating this video series and writing his cookbook, Chef Eric hopes to provide his expertise to the rest of the world, not just those who have had the pleasure of working with him in person.
Chef Eric Jacques Crowley is a seasoned, professional chef and the founder, owner and chef instructor at his dynamic cooking school, Chef Eric’s Culinary Classroom, where he has shaped the careers of many professional chefs. He graduated with honors from the prestigious Culinary Institute of America in Hyde Park, New York. After traveling abroad to master European cooking techniques, Chef Eric returned to the United States and landed a prominent position at Patina Catering, of the renowned Patina Restaurant Group. With his experience and training, and his innate passion for cooking, Chef Eric sought to help others develop their cooking skills and gain confidence through the culinary arts.
This led Chef Eric to open the Culinary Classroom in 2003, as a place where people with all levels of culinary experience could hone impressive and valuable culinary skills. Chef Eric and the Culinary Classroom have been featured in, and on, major media outlets that include E! Entertainment, KCAL 9 Los Angeles, KTLA 5 Los Angeles, NBC Channel 4 Los Angeles, Channel 11/Good Day LA, ABC, The Hallmark Channel’s Home and Family Show, TruTV, BET, Los Angeles Business Journal and many other publications.
Some of Chef Eric's most popular Professional Programs include his 12-week Master Chef Training Program, his 8-week Master Baking Program and four-week Culinary Basics Series. There are several recreational cooking and baking classes. He also does great Team Building Events, Private Parties.
Many companies and law firms have come to Chef Eric's Culinary Classroom for fun team building events. Taking people out of their daily routine and putting them in a situation where communication and cooperation are vital, is a great way to team-build, says Chef Eric. Throw in the tastes, aromas and beauty of delicious dishes, and you have a fantastic experience. He also hosts private cooking parties for birthdays, anniversaries and other special events.
Chef Eric continues to reside in Southern California, with his wife and business partner Jennie Crowley. In his spare time, he enjoys do-it-yourself home projects, the thrill of attending Grand Prix motor races, listening to jazz, hanging with his two rescue dogs, Basil Boy and Lucey Pickles, and cooking, using the herbs he grows in his garden.
“People can derive a great deal from the art of cooking. The ultimate reward for me is seeing the sense of confidence and pure joy that my students experience when they master the life skill of cooking through my instruction, and to help other chefs follow in my footsteps and create their own businesses and careers,” exclaims Chef Eric.
For more information, please visit
#food #yummy #foodporn #instafood #delicious #foodie #eat #foodgasm #foodpic #cooking #snack #nom #nomnom #nomnomnom #onlinecookingclass #cookingvideos #chefericcrowley #chefericsculinaryclassroom #cheferic #chef #butcher #spatchcock #chicken #chickenrecipe
Chef Eric's Spice Blends -
Shop here for Chef Eric's favorite equipment, cookware, gadgets and tools.
Spatchcock Chicken 101 | Chef Eric Recipe
Spatchcock chicken was my first cook on a Kamado Joe. The simplicity of the method combined with the fantastic outcome is what sold me on ceramic cooking!
It is my humble opinion that this should be your first cook when approaching low and slow cookery and it would not surprise me if it became one of your top 5 favorite recipes for the rest of your life!
Simple things done perfectly win every time, enjoy!
Chef Eric Gephart
Spatchcock Chicken
1 Each Whole Chicken
3 Tablespoons Lane’s BBQ Brisket Rub
½ Bunch Thyme, Fresh
¼ Pound Butter, Unsalted (sliced into squares)
Method:
1. Stabilize your grill at 350F and set up for an indirect cook.
2. Spatchcock the chicken, use the method in the video to cut out the backbone or use kitchen shears to cut it out if you are more conferrable. Crack the keel (breast) bone and press down on the breast meat to ensure the bird is flattened.
3. Using your fingers, create a pocket between the breast meat and the skin of the chicken. Tuck in a few slices of butter and fresh thyme under the skin. Next, sneak some seasoning under the skin and then season both sides of the bird with the brisket seasoning.
4. Place the chicken on the indirect grill and roast for roughly an hour and 15 minutes. Begin taking internal temperatures and add more cooking time as needed. Look for a breast temperature of 160F and a leg and thigh temp of 170 – 175F.
5. Once the target temperatures are reached, transfer the chicken to a cutting board and allow it to rest for 10 minutes. Carryover cooking will bring the internal temp up another 5 degrees or so, reaching the 165F we are looking for in the breast meat.
6. Slice the chicken as seen in the video or use your preferred method and enjoy!
Where to Buy:
Lane's BBQ Brisket Rub:
#kamadojoe #spatchcockchicken #chickenrecipes
Visit our Website:
Visit us on Facebook:
Visit us on Instagram:
Visit us on Twitter:
Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft
***RECIPE, MAKES 8 PIECES***
3-3.5 pound chicken
Salt
Pepper
Onion powder
Garlic powder
Cayenne pepper
Up to 1 cup buttermilk
2 cups flour
1 teaspoon salt
1 heaped teaspoon baking powder
Vegetable or peanut oil
Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size.
Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours.
In a large lidded tupperware, place flour, 1 teaspoon salt, baking powder, and lots of pepper. Shake to combine. Remove chicken from the bag one piece at a time, scraping off excess buttermilk. Put four pieces in with the flour mixture. Put on the lid and shake to coat. Remove chicken to a wire rack and repeat with the remaining pieces.
Crack an egg into the bag and beat it roughly to mix it with the remaining buttermilk seasoning paste. Return all the chicken to the bag, close, and smush it until everything is coated again. Bread the pieces in the flour again, as before. Allow to sit on the rack for 30 min before frying.
Preheat two 10-inch skillets on medium heat, each with half an inch of oil in them. When oil is hot, add all four breast pieces to one pan, and all four dark meat pieces to the other. Put them in skin-side down. If necessary, add more oil so that it comes halfway up the sides of the pieces.
Fry the chicken at a gentle sizzle, which is an oil temperature of about 250 F. You’ll probably need to turn your burners down to near their lowest setting. Flip the pieces after 10-15 min, when a crust has fully formed on the underside. Fry the opposite side for 10-15 minutes. Turn the heat back up to medium and fry, flipping often, until all sides are sufficiently golden and the white meat temperature is reading 160 F. (The dark meat will be sufficiently cooked by the time the white meat is ready, and is not as sensitive to being over-cooked.) Remove chicken to a rack and cool 10 minutes before eating.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
15-Minute Spinach Pasta
This quick, creamy pasta with spinach is so easy and delicious, it makes a perfect weeknight family meal.
Full recipe ➡️
STAY IN TOUCH! ????
Blog:
Facebook:
Instagram: