Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
I was watching Diners, Drive-Ins and Dives when Guy Fieri made a stop at Mike’s Huli Huli Chicken in Hawaii. Traditionally, Huli Huli chicken is marinaded, then roasted over a wood fire. It’s turned twice and basted. Huli means ‘turn’, so hence the name!
It only took me a second to realize that I needed to make Huli Huli chicken on the Char-Broil Big Easy. Nothing cooks poultry as easily and as great as the Big Easy. Granted, I wasn’t going to get wood fire flavor, but oh, did I ever get great chicken. Amazing chicken. Perhaps the best chicken I’ve ever made on my oil-less fryer. It’s definitely in the Top 3! Hints of Asian flavors in a sauce that reminds you a bit of traditional American BBQ sauce.
The marinade for Huli Huli chicken on the Char-Broil Big Easy does contain sugar, so it will get a little dark when roasting on the cooker. That’s ok. In fact, it’s more than ok. The marinade is incredible. Beyond incredible.
I fully intend to use this same marinade and sauce on more than just chicken. It’ll be great on smoked or grilled ribs or pulled pork.
Serve your Huli-Huli chicken with my delicious Brazilian pineapple, also made on the Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Huli Huli Chicken on the Char-Broil Big Easy
- 4 large chicken breasts bone-in, skin-on split, or 8-10 smaller pieces, like thighs
- 1 cup brown sugar packed
- ¾ cup ketchup
- ¼ cup soy sauce
- ½ cup pineapple juice
- ⅓ cup sherry or chicken broth
- 2 ½ teaspoons fresh ginger minced (or 1 teaspoon dried)
- 1 ½ teaspoons garlic minced
- Place the chicken into a large resealable container.
- In a large bowl, whisk together the remaining ingredients. Add all except for 1/2 cup of the sauce to the chicken. Cover and toss to coat. Refrigerate the chicken and reserved sauce overnight.
- Fire up your Big Easy. Remove the chicken from the marinade and shake off the excess.
- Spray your Big Easy basket and the Bunk Bed basket with non-stick spray.
- Add the chicken to the baskets and cook for 1 hour.
- Baste the chicken with half of the reserved marinade and flip gently. I use very long tongs to carefully flip the chicken. You might find it easier (and safer) to do by first removing the basket from the Big Easy. Then either reach in from the sides to flip the chicken or remove the Bunk Bed basket with heat proof gloves and then flip the chicken.
- Cook the chicken for 15 more minutes. At this point the chicken should be around 160 F. Brush with the remaining marinade and flip the chicken one more time.
- Return the chicken to the Big Easy and continue cooking until the chicken reached 165 F as measured in several places.
- Remove the chicken from the baskets and let rest 15 minutes before serving.
Nutritional values are approximate.