Grilled Huli Huli Chicken is a tropical-inspired grilled dish that is perfect with a cold beer. This is a perfect weekend dinner for when the sun is shining.
Grilled Lemongrass Chicken
This is a wonderful combination of healthy and flavor. Chicken is marinated a lemongrass marinade that also includes Asian flavors like ginger and garlic.
The chicken is grilled over live fire, charcoal, or on a gas grill. It can then be served over salad, or with a side of noodles or rice.
While outdoors the best way to marinade is in sealed zip-lock bags that can safely be placed in a cooler. When they are finished being used they can be easily disposed of, reducing clean-up and handling raw chicken juices.
1 inch (2 1/2 cm) lemongrass, finely diced
1 inch (2 1/2 cm) ginger, peeled and finely diced
3 cloves of garlic, finely diced
1/2 onion, very finely diced
1 tablespoon palm sugar
1/2 lime, juiced
1 tablespoon fish sauce
chili flakes, to taste
B&B Charcoal briquettes
Combine the lemongrass, ginger, garlic, onion, palm sugar, lime juice, fish sauce and chili flakes. Combine well to create a fragrant paste.
Place the lemongrass marinade and all the chicken in a zip-lock bag and squish around to make sure all the chicken is covered in the paste. Place in a cooler while you prepare the grill, or longer if you have time.
Preheat the grill to a medium temperature. Place the chicken on the grill evenly distributed. Turn the chicken when it has nice grill marks, about 6 minutes. When the other side also has nice grill marks check the temperature of the chicken. The temperature should be 74 deg C (165 degrees F).