Grilled Huli Huli Chicken is sweet, sticky, and slightly smoky delight! Originally from Honolulu, Hawaii this chicken is marinated in a sweet and savory marinade that is reduced later into a delicous BBQ sauce for basting.
Make the marinade by whisking together all the ingredients except the chicken.
Place the chicken halves into a large airtight container or gallon bags. Pour the marinade over the chicken and place in the refrigerator.
Marinate for at least 4 hours, and it is actually best to marinate for up to 24 hours.
Preheat your gas grill to 350-degrees. Place chicken skin side up on indirect heat. Indirect heat means you leave one or two burners on while the chicken cooks off the heat. Reserve the marinade to make BBQ sauce. Add a smoker box with your favorite wood chips for extra depth of flavor.
Cook until the chicken reaches an internal temperature of 165-degrees. Be sure to flip the chicken often while cooking.
Put the reserved marinade in a small sauce pan on the stove over medium heat. Cook until the marinade is reduce by about half and the consistency of BBQ sauce.
About 10-minutes before you are ready to pull the chicken off the grill turn it skin side up and brush liberally with the BBQ sauce.
Serve immediately, or store in an airtight container for up to one week. Can be frozen for up to three months then thawed in the refrigerator.