Huli Huli Chicken, Part 2 -- The cooking challenge!

So on Thursday night we cooked up the marinated Huli Huli Chicken. Part 1 of this post was pretty simple, make up the marinade, dump in the chicken parts and let 'er soak.

The cooking is the tough part. Because of the sugar content of the marinade, you have to be VERY careful how to cook up the parts. Low low low, probably for 20+ minutes, then you can turn up the heat at the end to give a nice crispness to the skin. I guess I could invest in one of those rotisserie cooker thingies, but we're lazy and just want to throw the gas grill.

So that's what we did, threw the parts on the grill.

What we SHOULD have done was roast the chicken first for a bit, or microwave it first, then throw the parts on the grill.

We foul this up (no pun intended) EVERY TIME! We cook the parts, then serve it up, then frantically attempt to keep the rest of dinner warm while we nuke up the chicken so the near-bone areas finish cooking, all the while drying out the exterior.

So enjoy some pictures of Dave cooking up the chicken, we're smelling it, hearing it sizzle, looking at it cook up golden brown and delicious...

From 2009 05 26 Huli Huli Chicken I

From 2009 05 26 Huli Huli Chicken I

From 2009 05 26 Huli Huli Chicken I

Looks WONDERUL, doesn't it? Unfortunately, at the time it was brought inside, it was still raw up against the bones. Darn it! We had to microwave it for 2-3 minutes after grilling to finish it up.

So word to the wise: if you want to try my recipe, bake the chicken, or microwave it for a few minutes before grilling, at least long enough to cook the meat up against the breastbone and thigh bones.