Hawaiian Barbecue Recipe

Hawaiian Chicken Barbecue Recipe Belly Full

WebJun 28, 2012 · In a large bowl, combine the brown sugar, soy sauce, and pineapple juice together until all the sugar is dissolved. Mix in the garlic, …

1. In a large bowl, combine the brown sugar, soy sauce, and pineapple juice together until all the sugar is dissolved. Mix in the garlic, ginger, and onion. Add the chicken and toss gently to coat. Let this marinade for at least 4 hours or overnight.
2. Prepare grill for medium heat and brush the grill grates with oil or generously coat with non-stick cooking spray. Grill chicken until cooked through and an internal temperature of 165 degrees is reached, about 5-7 minutes per side, depending on how thick the thighs are and how hot your grill is, careful not to let them burn.
3. Place a 13×9 Pyrex dish on the hot grill if you have room, otherwise you can put it in the oven. Add the butter to the Pyrex so it starts to melt. When the thighs are done, place them in the dish and coat with the melted butter. Toss in the chopped scallions.

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Smoked Kalua Pork Hey Grill, Hey

WebMay 12, 2020 · Prep the pork. Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone …

Rating: 4.9/5(9)
1. Fire up the smoker. Preheat your smoker to 275 degrees F with a strong hardwood like mesquite (or Hawaiian kiawe wood if you have access to it).
2. Prep the pork. Remove the pork shoulder from the packaging and wipe down with a paper towel to remove any bone fragments or other processing remnants. Season the pork on all sides with the sea salt.
3. Smoke! Place the pork on the smoker, close the lid, and smoke for 3 hours.
4. Wrap the pork. Remove the pork shoulder from the smoker and wrap tightly in the banana leaves, securing with butcher's twine. If you don't have access to banana leaves, I used pink butcher's paper to mimic the effect of the banana leaves on the smoker.

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