This is my version of the Classic Huli Huli Chicken. Almost makes me feel I am back in Hawaii !!!
Chicken in pieces (Legs, Thighs, Breast etc).
1/2 Cup (1 dl) Pineapple Juice
1/2 Cup (1 dl) Light Soja
1/4 Cup (½ dl) Sugar
1 Tbsp (Msk) Cidervinegar
2 tsp (tsk) Garlic Powder
A 1 inch piece of Ginger, shredded.
300g Frozen Peaches
1/2 Cup (1 dl) Light Muscovado Sugar
1/2 Cup (1 dl) Ketchup
1/2 Cup (1 dl )Cidervinäger
1/4 Cup (½ dl) Light Soja
2 tsp (tsk) Ginger powder
1 tsp (tsk) Garlic Powder
1 tsp (tsk) Kosher Salt
Mix the marinade. Place the Chicken pieces in half of the marinade for 24 - 48 hours in the fridge.
Mix the Luau Sauce
Take out and put the Chicken pieces on skewers on a Rotisserie.
I run these on my W57 with 25 briquettes and one Smoke Box with Cherry.
Smoke the Chicken under closed lid.
After 20 minutes brush with the rest of the marinade every 5 minutes until done.
Serve and enjoy with Luau Sauce !!!