Huli Huli chicken
1 or 2 Whole chickens
3/4 cup(s) Pineapple Juice
1-1/8 cup(s) light brown sugar
1/2 cup(s) ketchup
1/4 cup(s) Soy Sauce
1 tablespoon(s) Minced FRESH Ginger not the same with dried ginger
2 Minced Garlic Cloves
1 tablespoon(s) Salt
1 teaspoon(s) Pepper
Huli Huli sauce: Simmer ½ cup of the pineapple juice, ½ cup of the sugar, ketchup, lime juice, soy sauce, ginger and garlic in a small saucepan over medium heat until thickened and the glaze measures about 1 ¾ cups, 8-10 minutes. Transfer ½ cup of the glaze to a medium bowl, stir in the remaining ¼ cup pineapple juice, and set aside for serving
Get your chicken ready: Combine the remaining tablespoon of sugar, salt, and pepper in a bowl. Pat the chicken dry with paper towels, and rub the sugar mixture evenly over the chicken. Poke the skin all over with a skewer or the tip of a sharp knife. Tuck the wings behind the backs. Place the chicken in a chicken throne or beer can chicken lookalike rack. Make sure the rack is sturdy; I like to spin the chicken during basting. I have also tried it on a V rack but I liked the throne better.
Traeger time!!! Fire up the Traeger, letting it smoke first and then setting it at 325°F let it preheat for about 10 minutes and it is ready to cook some chicken. Let the chicken cook until breast temperature reads 155, then I set it on smoke and continue cooking/basting with the Hui Huli sauce every 10 minutes until the breast temperature reads 165°F
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