Huli-Huli Chicken (Rotisserie Chicken)

Rainbow Catering

Marinade & Basting Sauce

• 2 Cup Ketchup
• 1 Cup Soy Sauce
• 1/2 Cup Sake (Rice Wine)
• 3/4 Cup Brown Sugar
• 3 Tblsp Grated Fresh Ginger
• 2 Tblsp Minced Garlic
• 1/4 Cup Fine Chopped Scallion
• 1/2 tsp White Pepper
• 1 Whole Chicken

Combine ingredients 1-8 mix well. Save 2 & 1/2 cup for basting, Marinate chicken for 3-6 hrs. Cook in rotisserie low & slow 225-250 degrees, baste often until done, about 2 hrs (cooking time may vary depending upon size of chicken, temp., how often you baste).

Soy Vey Smoked and Brined Chicken

• 2 whole chickens split
• 1 gallon water
• 3/4 cup kosher salt
• 2/3 cup sugar
• 3/4 cup soy sauce
• 1 teaspoon dried tarragon, thyme, and black pepper
• 1/4 cup olive oil

Make the brine by putting the water in a large non-reactive container add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge chicken and refrigerate overnight. Remove chickens from brine and wash inside and out. Pat dry. Lightly season with rub on both sides. Smoke birds according to the type of smoker you will be using cook at 235-250 degrees for about 4 hours or until they reach 180 in the thigh. Brush with the olive oil during last part of smoking to make them nice and golden brown.

Enjoy