Huli BBQ Chicken | recteq

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Difficulty: Beginner

Poultry

Huli BBQ Chicken

Guest Chef, Matt Miskelly

Prep Time: 3 hrs

Cook Time: 45 min

Difficulty: Beginner

Created by Chef Matt Miskelly from Fire Shaka-Hawaiian BBQ, this Huli BBQ Chicken is packed with caramelized soy-ginger flavors and a smoky finish.

Instructions

Step 1: In a mixing bowl add soy sauce, sugar, ginger, onion, onion powder, and vinegar. Whisk well until all ingredients are combined.
Step 2: Add chicken thighs to zip-top bag, pour marinade on top of chicken, and seal bag. Let marinate for a minimum of 3 hours and up to 24 hours.
Step 3: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 400°F.
Step 4: Remove chicken thighs from marinade and pat dry with paper towel. Add chicken to recteq and cook to an internal temp of 185°F.
Step 5: Remove chicken and let rest for 8-10 minutes. Serve with coleslaw and top with green onions.

Ingredients

Serving Sizes

4 pound(s) Boneless Chicken Thighs
1 cup(s) Soy Sauce
¹/₂ cup(s) Brown Sugar
2 tablespoon(s) Fresh Ginger, grated
2 tablespoon(s) Garlic Paste
¹/₂ cup(s) Green Onions, sliced
1 tablespoon(s) Onion Powder
¹/₄ cup(s) Vinegar

Tools Needed

Step 1: In a mixing bowl add soy sauce, sugar, ginger, onion, onion powder, and vinegar. Whisk well until all ingredients are combined.
Step 2: Add chicken thighs to zip-top bag, pour marinade on top of chicken, and seal bag. Let marinate for a minimum of 3 hours and up to 24 hours.
Step 3: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 400°F.
Step 4: Remove chicken thighs from marinade and pat dry with paper towel. Add chicken to recteq and cook to an internal temp of 185°F.
Step 5: Remove chicken and let rest for 8-10 minutes. Serve with coleslaw and top with green onions.

Chef Pairings

Serve with crisp coleslaw, steamed rice, or grilled vegetables, then finish with fresh green onions.