Pit Barrel Huli Huli Chicken Recipe

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How to make Huli Huli Chicken

A delicious chicken recipe that originated in Hawaii, and I show you how to do it in a Pit Barrel Cooker!

You can purchase a Pit Barrel Cooker from their website @: http://www.pitbarrelcooker.com and they are also available from Amazon.com here: http://amzn.to/1IavIlv

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Ingredients

Chicken 5 Pound, cleaned and neck and back bone removed and split in half

FOR RUB

Paprika 1 1⁄2 Tablespoon

Salt 1 1⁄2 Tablespoon

Garlic powder 2 Tablespoon

Onion powder 1 Tablespoon

Cayenne pepper 1 Tablespoon

Cumin 1 Teaspoon

Cracked black pepper 1 Teaspoon

FOR SAUCE

Ketchup 1⁄2 Cup (8 tbs)

Pineapple juice 1 Cup (4 tbs)

Soy sauce 1⁄2 Cup (8 tbs)

Rice vinegar 2 Tablespoon

Garlic minced 1 Tablespoon

Fresh ginger 2 Teaspoons

Directions
MAKING

1. Prepare rub by mixing together paprika, lsalt, garlic powder, onion powder, cayenne pepper, cumin and cracked black pepper.

2. Coat chicken all around with the rub.

3. Get the Pit barrel prepared by filling charcoal basket. Place the charcoal basket at the bottom and get it started by adding lit briquettes over charcoal

4. Let the pit barrel come up to temperature. Place a mesquite wood in there.

MAKING

5. Hang the chicken in the pit barrel cooker and let it cook for about an hour.

6. Meanwhile in a pot, heat pineapple juice, ketchup, soy sauce, garlic, rice vinegar and fresh ginger until it starts to thicken. Remove the sauce from heat and let it thicken further.

7. Baste the chicken with the sauce and place them back in the barrel for about 15 minutes.

8. Baste one more time and cook in the barrel for another 20 minutes.

9. Slice and enjoy 🙂

You can also connect with me on FaceBook & Twitter!
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“Pit Barrel Cooker provided this product for review purpose at no charge and without stipulation, nor has “Smoky Ribs” received any compensation for using their products.”

Original music for the Smoky Ribs channel, wrote and performed by Chad Austin Parker! Please go over a check Chads music out @ http://www.reverbnation.com/chadaustinparker and you can connect with Chad on his FaceBook page @ https://www.facebook.com/pages/Chad-Austin-Parker-Music/53784016625121

Comments

Jim Morton says:

Russ, what temp was the cooker running?

Shamsheer G says:

Loved your recipe. Try tandoori chicken if you can get some in your neck of the woods. 

Cheers from Toronto

Sapo says:

Rus, I hope you're cooking for six people or so. I can't imagine that you weigh under 300 pounds unless you do.

Hell, I gain weight watching your videos…

EDWARD WADE says:

Why do you shake the seasoning when you can just pour the whole thing out

Ironchef2001 says:

Just Got my pit Barrel smoker I'm doing wings and ribs tomorrow but this is definitely gonna be my next cook. I even have some pink Hawaiian Salt along with all the other ingredients for the rub and glaze. That is some beautiful chicken man. Thanks for the video helping us novices Start strong!

Paul Desrosiers says:

This recipe looks great. I was wondering what grind of black salt you used. Online they have either fine or coarse. Thanks for the recipe.

The Roed to Good Cooking says:

I am so going to try this delicious looking recipe.  Thanks for sharing my friend….

Darren Green says:

can taste that thru my screen 🙂

Bob Spencer says:

I just got a PBC and this was the first thing I made. It came out absolutely fantastic. The chicken took quite a bit longer (like 4+ hours) to cook but I had my PBC running at like ~260-270 the majority of the time.

aaron woodard says:

i have watched this video at least a dozen times! i cooked it tonight on my kammado and HOLY COW my new favorite chicken! i modified the cook slightly i used legs, thighs and breast individually then i started first low and slow indirectly cooking it at 250 for about a hour then i pulled the chicken and the smoke stone and ramped grill up to 350 and finished it off with two coatings of the sauce and my lord. i had my parents over for dinner and to try my dads first comment when he saw the grill " are you feeding a army" after dinner we put 3 pieces of chicken in the fridge!! it was a little spicy for my mom next time i think i will make some as you did and make a separate rub minus the cayenne for the heat intolerant. Love you videos keep up the good work.

Justin Cervantes says:

looks amazing!! you didn't mention if you leave the air vent fully open or cracked open? just curious!

SoCalCook says:

Great video. One of the best videos on YouTube when it cones to using a Pit Barrel Cooker, with the lighting of the coals, waiting 20 minutes to come to temp etc. Gonna make chicken with a white Alabama bbq sauce today on my PBC but I guarantee I'll be trying this out next. Great job….thanks!

Xavier Salas says:

where do you get those knives from?

Jorge Martinez says:

Tastiest chicken ive had in forever!! Thank you so much for the recipe!

darkangelsoaps says:

That would be the perfect flavor rub and sauce for octopus

N Q says:

I recommend you grate the ginger as opposed to diced. Ginger's flavor is a bit strong (and slightly unpleasant for me) if you accidentally get a larger chunk.

mizzpoetrics says:

I decided to try this after reading all the rave reviews & I'm so glad I did! I didn't have access to a grill in the wee hours 😅 of the morning, so I pan seared instead. I made a few adjustments to the spice rub – I used smoked paprika, smoked sea salt, ground crushed red pepper (I ran out of cayenne), 1/2 tsp ground grains of paradise, which has a very close flavor profile to that of black pepper. I kind of felt guilty after that because I wasn't sticking close to the recipe, so I got out my coffee grinder and ground some peppercorns! 😂 I also added 1 tsp of ground bay leaf salt (made it myself ), as I noticed some other recipes called for brining, using salt, sugar & bay leaf. I also dialed back on the ground pepper, I can handle the heat, but my kids unfortunately, cant! The sauce I followed exactly, except for the addition of about 1/2 cup of brown sugar to balance the salt, & I think I'll use reduce sodium soy sauce next time. I LOVED IT! The chicken was tender & flavorful.

Mary Glass says:

I love this recipe. I can't wait to try it. Thanks for sharing Russ.

bblankinship says:

Did you use sweetened or unsweetened pineapple juice?

Mrs La Harris says:

ik this is old shows but i love how u explain every thing i just subscribe to u not long ago so im learning alll ur food ty keep them coming my husband go be like what when he come home from overseas next year im cooking like u ty 💘 u on ur show

TheHollarBBQ says:

Looks good plan on making Huli Huli chicken soon.

haroldmusa says:

Made this today for dinner, but I brined first. Used a weber kettle. It is FANTASTIC….. thanks for the recipe Rus. Gonna try the sauce on some pork chops next.

Grape Ape says:

I like all your videos, and that you put the recipe in the description.

Edward Davis says:

I made this up today and it was spectacular. Thanks for posting.

stephen born says:

Thank you so much for sharing – will be trying when the weather in the UK improves

pablo molina says:

could you subtitle your videos, thanks! you are so good

Smokin Yankee says:

Nice job!!!

handcannon says:

That looked really good. I prefer dark meat (not dork meat) too.

Gary McQuistion says:

What was the temp of the smoker????

jeffrey g says:

Damn that looks good. Got my stomach growling just watching.

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