Post #809096 by MadDogMike on Thu, May 18, 2023 11:30 AM

Experimented with Huli Huli Chicken. I wanted to try an easy (but not necessarily quick) Huli Huli. To me a key element is the smoke flavor from cooking over an open Kiawe fire. I picked up a Walmart rotisserie chicken and injected some Hawaii Famous Huli Huli Sauce under the skin and threw it in the water smoker with some mesquite chips. Since it was already cooked and I just wanted to add some smoke flavor, I cold smoked it at about 200° for an hour. During the last 15 minutes I brushed it with more sauce a couple times then served it with additional sauce.
Found this garnish idea from a Hei Hei Bento Box YouTube video, it seemed appropriate LOL This would work well for a group. Often the pre-cooked chickens are cheaper than raw ones and certainly less work. I can fit at least a dozen chickens in my smoker.
It wasn’t up to Road to Hana standards but I wouldn't hesitate to serve it at a party. The smoke and the sauce helped elevate it above a standard rotisserie chicken.