#flavorfulmarinade

[retarded-pique]

With this delectable smoked chicken recipe, smoky flavors and Huli Huli go together in an irresistible way. Every bite of the chicken is enhanced with a deep smokiness from the slow smoking process, and the marinade infuses it with the ideal balance of savory and sweet flavors.

Ingredients: 1 whole chicken, about 4-5 lbs. 1 cup Huli Huli sauce. 1/4 cup soy sauce. 1/4 cup pineapple juice. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon sesame oil. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. Wood chunks for smoking applewood or hickory.

Instructions: Combine Huli Huli sauce, soy sauce, pineapple juice, minced garlic, grated ginger, sesame oil, smoked paprika, and black pepper to create the marinade. Place the whole chicken in a large zip-top bag or a marinating container. Pour half of the marinade over the chicken, ensuring it is well-coated. Reserve the remaining marinade for basting. Seal the bag or cover the container, then refrigerate and marinate the chicken for at least 4 hours or overnight. Preheat your smoker to 225F 107C and add wood chunks for smoking. Remove the chicken from the marinade and let it come to room temperature for about 30 minutes. Place the chicken on the smoker grates and smoke for approximately 3-4 hours or until the internal temperature reaches 165F 74C. During the last hour of smoking, baste the chicken with the reserved marinade every 20 minutes for added flavor. Once done, remove the smoked Huli Huli chicken from the smoker and let it rest for 10 minutes before carving.

Michele

[maplegelguild]

This tasty BBQ turkey has been marinated in a tasty mix of soy sauce, mirin, gochujang, and other spices to give your Thanksgiving a Korean twist. Served on a grill, it's a fusion feast that will make your guests want more!

Ingredients: 1 whole turkey 12-15 lbs. 1 cup soy sauce. 1/2 cup mirin. 1/4 cup honey. 1/4 cup sesame oil. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons gochujang Korean red pepper paste. 2 tablespoons rice vinegar. 1 tablespoon toasted sesame seeds. Salt and pepper to taste. Assorted fresh vegetables bell peppers, mushrooms, zucchini for grilling.

Instructions: Clean the turkey well and pat it dry. To make the sauce, put soy sauce, mirin, honey, sesame oil, garlic, ginger, gochujang, rice vinegar, sesame seeds, salt, and pepper in a bowl. The marinade should be rubbed all over the turkey, making sure it's well covered. Put the mixture in the fridge for at least 12 hours, but preferably overnight. Warm up the grill over medium-high heat. Let the turkey sit out at room temperature for about 30 minutes after taking it out of the fridge. Put the turkey on the hot grill with the breast side facing up after marinating it. Grill for about 15 minutes per pound, turning every now and then to make sure it cooks evenly. Use the marinade to baste the meat as it cooks on the grill. Add the different fresh vegetables to the grill and brush them with the rest of the marinade during the last 30 minutes of cooking. A meat thermometer should be used to check the turkey's internal temperature. Most of the way through the thigh should be 165F 74C hot. After the turkey is done, take it off the grill and let it sit for 20 minutes before cutting it up. Enjoy your one-of-a-kind Thanksgiving meal with the Korean BBQ turkey and grilled vegetables.

Chasing Suns

[ecoleartnimes]

These grilled sausage and vegetable kebobs look great and taste great at any cookout or barbecue. The grilled sausages and charred vegetables go really well together, and the marinade gives them an extra burst of flavor.

Ingredients: 4 sausages your choice of flavor. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 red onion, cut into chunks. 8 cherry tomatoes. 8 wooden skewers, soaked in water for 30 minutes. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder.

Instructions: Warm up the grill over medium-high heat. For a colorful presentation, switch the ingredients on the soaked wooden skewers between the sausages, bell peppers, red onion, and cherry tomatoes. To make a marinade, mix the olive oil, salt, black pepper, paprika, garlic powder, and onion powder in a small bowl with a whisk. Cover all sides of the kebobs with the marinade by brushing it on. Put the kebobs on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over once in a while, until the sausages are fully cooked and the vegetables are charred and soft. Before you serve the kebobs, take them off the grill and let them rest for a few minutes. If you want, you can top the grilled sausage and vegetable kebobs with fresh herbs before serving them hot.

Prep Time: 15 minutes

Cook Time: 12 minutes

Nicolas Ford