Huli Huli Chicken Question.

I just did a roasted asian chicken breast (bone in, skin on) tonight and I wondered the same thing. I ended up going straight lump. Grilled skin side down for 5 min at 350f. Then roasted it indirect until they hit 160f internal.

With chicken being such a smoke sponge anyway and not really knowing a wood that would add to the asian ginger spice paste I was using, I just figured it was better with just lump. I wasn't disappointed.

Can't wait to hear how yours come out!

I'd say go with the Almond for smoke.

I was going to do marinated thighs on the rotiss this afternoon but we had thunder showers and didn't feel like dodging raindrops with electricity.

So I fired up the Egg and used some Almond and Orange chips (those woods are very hard!) along with the thighs and DP's Tsunami Spin under the skin and Shakin' the Tree on top.

swamprb said:

I'd say go with the Almond for smoke.

I was going to do marinated thighs on the rotiss this afternoon but we had thunder showers and didn't feel like dodging raindrops with electricity.

So I fired up the Egg and used some Almond and Orange chips (those woods are very hard!) along with the thighs and DP's Tsunami Spin under the skin and Shakin' the Tree on top.

Click to expand...

Where's the pics?

Your meal looks absolutely DEE-LISH-US!

For futures, a classic wood for Huli-Huli is Kiawe, pretty much mesquite, over open coals - here's a pix of my favorite Huli-Huli weekend vendor up in Haliewa Town:

Tom- great looking birds brother! Put that Huli Huli on some pork chops(same marinade as your birds).

Kev

Did your ancestors teach that to the Pilgrims or Vice-versa?:biggrin: Either way it looks great.

Nice little birds there! Was that bottled Huli-Huli sauce or a special blend?

thats a little different from my hulichix but cb is right on w/ the kiawe or mesquite.a little mango wood works well too.